- 2 tablespoons olive oil
- 1 small red onion, diced
- 1 carrot, diced
- 2 sticks celery, diced
- 1 sachet Old El Paso™ Taco Spice Mix (reserve 2 teaspoons for guacamole)
- 400g can lentils, drained and rinsed
- 425g can Old El Paso™ Black Beans, drained and rinsed
- 375g jar Old El Paso™ Mild Salsa Thick and Chunky
- 1 Packet Old El Paso™ Stand 'N Stuff™ Taco Shells
- Sour cream to serve
Guacamole- 2 avocados, halved, seeds removed, mashed
- 1/3 cup fresh lime juice
| - Heat oil in a frypan over medium high heat. Fry the onion until soft. Add carrots and celery, cooking until soft. Add half of the spice mix, stir to combine and cook for 1 minute
- Pour in the lentils, beans and salsa. Gently bring to a boil, then simmer 10 mins until the mix is warmed and thickened
- Meanwhile, make guacamole.
- Serve the tacos filled with bean mix and topped with guacamole and sour cream
- Serve with Mount Franklin water
Guacamole- In a medium sized bowl, combine avocado and lime. Season to taste. Sprinkle reserved taco seasoning on top
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