Tacos with eggplant, black beans and goat cheese

Deliciously filled vegetarian tacos with a touch of sweet chilli sauce

Heat the oil in a frying pan and fry the cubes of aubergine. Add the taco seasoning mix, the tomato puree and 50ml of water and stir well. Then add the black beans and leave to simmer. Taste and, if necessary, season further with salt and pepper.
Preheat the oven to 150 degrees. Heat the taco shells for about 15 minutes in the oven.
Fill the warm tacos with the bean mixture and spread the goat cheese and some fresh coriander on top.
Serve with the taco sauce.