Directions

1. First heat the oil in a large non-stick pan & cook the onion and garlic for 10 minutes to soften.
2. Add the paprika, Cajun & chilli flakes and cook for a few minutes longer to coat, then stir in the other vegetables. Continue cooking for 5 minutes.
3. Throw in the beans, passata, herbs & seasoning and simmer for 10-15 minutes until the veggies have softened & the sauce has thickened.
4. Preheat the oven to 180C, arrange the taco shells in an ovenproof dish (stacked tightly so they stay upright) & bake for a few minutes to crisp.
5. Remove from the oven and spoon in some of the filling in each. Scatter over the Sheese & return to the oven for 4-5 minutes until the Sheese has melted.
6. Sprinkle over the spring onions & chillies, then dish up!