Bean chilli tacos, a pot of soured cream and lime wedge on a white slab

Bean chilli tacos

  • serves 4
  • Easy

These quick and easy chilli tacos with zesty lime and tangy soured cream will make the whole family happy and are perfect for a midweek meal. Fresh coriander makes all the difference here

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Try these bean chilli tacos, then check out our vegan tacossweet potato and black bean tacosbuffalo cauliflower tacos and more tacos recipes.

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Ingredients

  • oil for frying
  • onion 1 large, chopped
  • red chilli 1, finely chopped
  • garlic 2 cloves, finely chopped
  • mild chilli powder 1 tsp
  • black-eyed beans 410g tin, drained and rinsed
  • red kidney beans 410g tin, drained and rinsed
  • chopped tomatoes 2 × 400g tins
  • taco shells 12
  • coriander a small handful, roughly chopped
  • lime 1, cut into wedges
  • soured cream for serving (optional)

Method

  • Step 1

    Heat 1 tbsp oil in a large frying pan and cook the onion and chilli until soft. Add the garlic and chilli powder and cook for a few more minutes. Add the beans and tomatoes and simmer for 20 minutes until thick.

  • Step 2

    Heat the taco shells according to pack instructions. Stir the coriander through the chilli and serve in the tacos with a little lime juice and soured cream if using.

Discover more of our best taco recipes here...

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Nutritional Information

  • Kcals 361
  • Fat 11.8g
  • Saturates 0.4g
  • Carbs 51.6g
  • Fibre 11.6g
  • Protein 15.2g
  • Salt 1.16g
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