Cooking Time: 30 minutes
1 aubergine or pepper
1 handful of green beans
1 tin tomatoes
1 tin kidney beans
1 chopped red chilli and/or 1 tsp hot chilli powder
200 ml (7 fl oz) vegetable stock
Salt and pepper
1) Chop the onion and pepper, and slice the courgette.
2) Heat oil or margarine and add the onion and chilli powder. Cook over a medium heat for about 5 minutes until softened. Add the other and simmer for 20 minutes.
3) Serve with taco shells or tortillas, rice, salad and guacamole.