2 chopped onions
1 tablespoon peanut oil
1 tablespoon sweet paprika
500g can tomatoes
300g tin corn
1 tablespoon oregano
400g can kidney beans
8 taco shells
Cook onions in oil until soft. Add paprika, cook 1 minute longer. Add tomatoes, including juice, pumpkin and liquid from corn. Cook uncovered, stirring occasionally until pumpkin is cooked and mixture is thick. Add oregano, beans and corn, cook 5 minutes. Heat taco shells in oven or grill. Fill shells with mixture and serve with salad.