½ cup cheddar cheese
½ red onion, finely diced
2 garlic cloves, finely chopped
1 red chili, finely chopped
2 tbsp extra virgin olive oil
1 400g can black beans
1 tsp ground cumin
Salt and pepper
¼ iceberg lettuce, shredded
2 tomatoes, diced
½ cup Greek yoghurt
Preheat oven to 180°C.
Line a baking tray with baking paper and draw on 15cm circles.
Sprinkle cheese inside the circle and bake in oven for 10 minutes until edges are browned.
Remove from oven and bend each shell whilst still warm into a taco holder or over a bowl so that it moulds into a taco shape.
In a non-stick medium pan, sauté the onion, garlic and chilli in 2 tbsp extra virgin olive oil for 2-3 minutes until softened.
Add black beans, cumin, salt and pepper and cook for 5 minutes or until beans are warmed through.
Fill the cheese taco shells with shredded lettuce, diced tomato, black bean mix and dollop of Greek yoghurt.