Search

Chilli bean tacos

(5 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chilli bean tacos
Chilli bean tacos
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe These Mexican taco shells make great family sharing food - filled with a spicy bean chilli they're a great vegetarian choice too

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • teaspoon mild chilli powder, optional
  • 410g can black-eyed beans, drained and rinsed
  • 410g can red kidney beans, drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 1 tablespoon tomato ketchup
  • Salt and freshly ground black pepper
  • 12 taco shells (1 packet)
To serve:
  • About 6 tablespoons grated Cheddar
  • About 6 tablespoons sour cream
  • A few coriander leaves
  • 1 lime, cut into wedges

Woman's Weekly Cookery Editor, Sue McMahon, suggests blitzing some of the bean mixture in bowl with a stick blender to thicken it if preferred and then stir back into the rest of the mixture

Method

  1. Heat the oil in a large pan and cook the onion and chilli for 5 minutes until softened. Add the garlic and chilli powder, if using, and cook for another 5 minutes.
  2. Add the beans and tomatoes and simmer for 20 minutes until thickened. Add the ketchup and seasoning.
  3. Heat the taco shells in the oven for a few minutes, according to pack directions.
  4. Fill the tacos with the bean mixture and serve with the cheese and sour cream to spoon over, and coriander leaves to sprinkle on top. Serve the lime wedges on the side.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 390(kcal)
  • Fat 17.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99