Crunchy-Mini Stand ‘n Stuff Shells

Duration: 30 Min

Difficulty: Easy

Made by: Lara Hüsler from Food4Life

Lara's (@food4life.ch) passion for a healthy and sustainable diet is also reflected in her work as a freelance recipe developer and food photographer. She is passionate about creating new recipes, preparing them in a tasty way and photographing them in a suitable setting. It fulfils her to inspire people to eat a varied and fresh diet with creative recipe combinations.

Ingredients

How many people?

1 tbsp

oil

360g

planted.pulled BBQ

Old El Paso Stand 'n Stuff Mini Soft Tortillas

finely grated carrots

300g

finely shredded red cabbage

drained tin of black beans

diced avocado

sliced pimientos

pack of Old El Paso tortilla chips

jar of Old El Paso chunky salsa

bunch of fresh coriander (or parsley)

Preparation

Place all the ingredients for the yoghurt sauce in a blender jug. Depending on the desired spiciness, use 1-3 jalapeño slices (or as desired). Blend everything to a very fine sauce and flavour with salt and pepper. Chill in a cool place.
Heat the shells according to the packet instructions.
Heat the oil in a frying pan. Fry the planted.pulled BBQ for 3-4 minutes over a medium heat, stirring occasionally, then spread directly into the shells.
Mix the carrots and red cabbage with half of the chunky salsa. Add the vegetables, beans and avocado. Crumble the tortilla chips over the top and scatter the pimientos on top.
Top with the jalapeño yoghurt sauce and sprinkle with fresh coriander. Serve with the remaining chunky salsa and enjoy.

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