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


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



  • 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)


  • 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