Pour the kidney beans into a medium sized saucepan. No need to rinse or drain, as this adds to the flavour.
Rinse and drain the mixed beans and add these in.
Add the tin of tomatoes.
Warm on a low heat, whilst chopping the onion and garlic, and then add to the pan.
Add chilli, cumin and gluten/lactose free boullion powder. Stir well and allow to cook on a medium to low heat. Stir when required. You can add more chilli if you like it hot!
To make a lovely guacamole, without the cream that comes in many pre-packed tubs, simply peel and mash an avocado, and stir in the paprika and corinador, as well as the juice of half a lime. Don't worry about making it really smooth, it's better lumpy.
Prepare the lettuce and taco shells.
Serve and stuff tacos with as much lettuce, chilli, salsa and guacamole as required.
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