spicy bean tacos

Spicy Bean Tacos

  • Vegetarian
These Spicy Bean Tacos are a great for a meat-free meal, pack with veggies and full of flavour thanks to a Knorr Smoked Chilli & Tomato Stock Pot.
  • 35 MINS

    Cooking Time

  • Medium

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 655.58 kcal
Protein 21.26 g
Fat 20.37 g

Spicy Bean Chilli

  • 1 Knorr Veggie Cook's Essentials Smoked Chilli & Tomato Vegan Stock Pot
  • 2 tinned black beans drained and rinsed
  • 1 large sweet potato peeled and cubed
  • 1 onion diced
  • 1 jalapeño sliced
  • 2 garlic cloves finely diced
  • 100 ml water
  • 1 tbsp olive oil

Taco Shells

  • 250 g plain flour
  • 100 ml water
  • 3 tbsp vegetable oil

Garnish

  • avocado diced
  • red onion finely diced
  • fresh coriander leaves picked
  • lime wedges to serve

  1. For the Bean Chilli, heat the olive oil and sweat the onion, garlic and jalapeno until soft. Add the sweet potato, black beans and water and stir everything through, cooking for a couple of minutes until the sweet potato starts to soften.

  2. Add in the Knorr Smoked Chilli & Tomato Stock Pot and stir. Place a lid over the pan and allow the Bean Chilli to gently simmer for 10 minutes

  3. For the Taco Shells, combine the flour and water and shape the dough into a ball. Knead for 1 minute and allow to rest for 10 minutes. Cut the dough into 8 pieces and roll them into 10cm circles. Cook the tortillas in a dry pan with 3 tbsp of oil until lightly brown on each side.

  4. Spoon the Spicy Bean Chilli Mix onto the tacos and top with avocado, red onion and fresh coriander. Serve with lime wedges.

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