Taco Filling

Perhaps your new favorite bean dish:

Meat filling: roughly chop the onions and fry them with the minced meat. When the onions are transparent, add the tomatoes and about 3/4 of the chopped parsley. = The

Add the spices (without the paprika) and stew for at least an hour.

The chili spices should taste spicy together, without e= in

spice overwhelms the others. Of course, this depends greatly on the spice varieties, so the quantities are only guidelines.

About a quarter of an hour before serving, add the paprika powder.

should not make any more.

Before serving, season repeatedly with salt and freshly ground pepper to taste and stir in the remaining chopped parsley.

Cold tomato filling: dice the tomatoes and onions and mix with the chopped parsley. Add the lime (or lemon) juice and mix thoroughly. Leave the filling in the refrigerator for about 1/2 hour. The

The filling is not served alone and is therefore not seasoned.

Baked beans

Drain the beans and fry them in olive oil. Mash and roast the beans

mash and roast them until they are crispy at the edges.

Put the fillings and the baked beans in layers in the tacos, first the meat filling, then the beans and finally the tomato filling.

At the table, we usually add sliced yellow beets, chopped sa= lat

and a little bit of sour cream.

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