Vegan taco filling

Ingredients for 12 servings:

• 1 gr. can/n beans, white
• 1 can kidney beans
• 1 jar potatoes, fully cooked
• 4 medium-sized beefsteak tomatoes
• 2 large onions
• 1 Piri-Piri, pickled, or other hot peppers
• 2 large bell peppers
• some oil
• some salt and pepper
• Paprika powder, sweet
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Filling for ready-made taco shells, vegan, fiery-spicy

Drain the beans and potatoes well. Dice the potatoes. Halve the beefsteak tomatoes and then cut into medium slices. Cut the onions into rings or cubes. Dice the peppers. Remove the seeds from the piri-piri and then slice them. Pour oil into a large, deep pan and lightly fry the diced peppers, add the onions and let them become translucent. Then add the potatoes. Fry until everything is well heated. Then gradually add the beans and heat them well. Then add the piri-piri and beefsteak tomatoes. And seasonings to taste. Cook everything until it reaches a certain consistency. So that it is not like soup, but not boiled down either. Taste and adjust seasoning if necessary.