Vegetarian Taco with Spicy Dip

Ingredients

• 4 tacoshells
• 400 g wide green beans
• 1 white onion
• 2 Tomatoes
• 1 tbsp parsley (chopped)
• 6 tomatoes
• 1 Garlic clove
• 1 red chili pepper
• 2 green chilies
• 100 g corn (canned)
• 2 tbsp Lime juice
• 1 tsp Honey
• Salt

Instructions

1. 1.

   Wash, trim, and finely chop the beans; blanch in salted water for 3-4 minutes. Cool under cold running water and drain.

2. 2.

   Peel the onion and slice into thin strips.

3. 3.

   Heat the tomatoes for the dip, cool, peel, and remove skins.

4. 4.

   Quarter two tomatoes, deseed, and roughly dice them. Quarter the remaining tomatoes for the dip, deseed, and dice. Peel and finely chop the garlic. Wash, trim, and mince the chilies; combine with drained corn, garlic, and diced tomatoes. Mix in lime juice, honey, and salt; let rest for at least 20 minutes before tasting again.

5. 5.

   Prepare tacos according to package instructions (warm briefly if desired). Fill with beans, onion strips, and tomato cubes. Sprinkle parsley on top. Add a spoonful of chili dip and serve the remainder separately.