4 taco shells 30 ml/1/2 tbsp oil 1 small onion, chopped 1 green chilli, seeded and sliced 50 g/2 oz/1/2 cup s baked beans, mashed 1 avocado, stoned (pitted), peeled and diced 1 tomato, skinned, seeded and diced Salt and freshly ground black pepper Lettuce leaves Place the taco shells In the oven to warm while preparing the filling. Heat the oil in a trying pan (skillet) and stir-fry the onion and chilli for 2 minutes. Add the mashed beans and cook for 2 minutes more. Stir in the avocado and tomato and season with salt and pepper. Line the taco shells with lettuce leaves and spoon the bean mixture on top. Serve immediately.