Heat a frying pan or wok with the oil, add the onion, garlic and pepper and cook for 3-4 minutes until soft.
Sprinkle on the chilli and herbs and add the minced beef. Cook for 4-5 minutes until the meat is browned.
Add the tomato puree, water and seasoning (a pinch of salt & pepper) and bring to a simmer. Simmer for about 15 minutes until the liquid has been absorbed.
Blend the peas in a blender until they are finely chopped up.
Heat the taco shells as per the pack instructions.
Spoon the spicy meat mixture into each taco shell. Top with the peas and sprinkle on the grated cheese.
Recipe by: Dominic Simpson, Year 9-11
The 1st of November marks World Vegan Day, an occasion which celebrates all things plant-based and encourages the nation to learn more about the benefits of a vegan diet.Read more