1 red onion, thinly sliced
½ tsp sugar
100 ml cider vinegar
400 g can canned red kidney beans, drained
2 tbsp chilli sauce
leftover spaghetti bolognese (or salami and basil bolognese recipe below)
8 corn tortillas
1 baby cos lettuce, shredded
1 avocado, stoned, peeled and cut into chunks
150 g sour cream
Spaghetti bolognese with salami & basil
1 tbsp olive oil
1 large onion, diced
1 red capsicum, diced
3 garlic cloves, crushed
750 g beef mince
3 tbsp tomato puree
50 ml balsamic vinegar
2 x 400 g canned chopped tomatoes
1 gluten-free beef stock cube
75 g Italian salami, chopped
- To make spaghetti bolognese with salami and basil (optional - any leftover bolognese can be used): Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.
- Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.
- Add the chopped salami to the pan and continue to cook. After cooled, bolognese can be stored in an airtight contained in the fridge for up to a day until needed used.
- Quickly pickle the onion: put it in a bowl and sprinkle with the sugar and ½ tsp salt. Leave for 10 mins, then stir in the cider vinegar and leave to pickle for another 10 mins.
- Meanwhile, stir the beans and chilli sauce into the bolognese (see recipe above) and heat for 10-15 mins until piping hot. Add a little water if the mixture seems too thick.
- Heat the corn tortillas following pack instructions. Top with spoonfuls of the bolognese, some pickled onions, lettuce, avocado and a dollop of soured cream.