Bean chilli tacos

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• Judith Green

  15 November 2007

  Judith Green rated this recipe

  

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• Clare Gee

  29 February 2008

  Clare Gee rated this recipe

  

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• Margaret L

  18 April 2008

  Margaret L commented on this recipe

  I used home made pancakes from the freezer instead of tacos

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• Choonear

  09 June 2008

  Choonear rated this recipe

  

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• emles

  11 June 2008

  emles rated and commented on this recipe

  

  Very easy to make and tasted really good. Even my partner who is a big meat eater enjoyed it!! Will make again for sure

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• Karen

  16 June 2008

  Karen rated and commented on this recipe

  

  i added some shredded cheddar cheese at the end and left out the coriander as i do not quiet fancy it.

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• honeybee

  16 April 2009

  honeybee rated and commented on this recipe

  

  Good - hot and tasty.

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• Shion Abdillah

  27 September 2009

  Shion Abdillah rated and commented on this recipe

  

  A good recipe but I recommend 2 tsp of ground cummin powder when you add the chilli powder as otherwise this recipe tastes flat. This is Mexican after all! Also remember to add plenty of salt and pepper. The cummin really brings out the flavour, everything else in this dish is perfect and its easy.

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• Bruce

  27 November 2009

  Bruce rated and commented on this recipe

  

  I agree with Shion about the extra cumin and need for seasoning. Don't be shy with the coriander either! I kept it simmering a bit longer till it had thickened up enough. Made for a fantastic lunch with shredded lettuce, grated chedder and sour cream on the tacos. Makes plenty too.

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• pastry

  30 May 2010

  pastry rated and commented on this recipe

  

  I found quite spicy without extra seasoning. Simple and really tasty.

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• Rosie

  23 August 2010

  Rosie rated and commented on this recipe

  

  A good recipe. Very easy. Added some cumin, but it probably could have taken a bit more chilli powder. I ate it with wholemeal tortilla wraps instead of taco shells. A tasty supper.

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• AliaH31

  14 September 2010

  AliaH31 rated and commented on this recipe

  

  i added a few drops of the tabasco chipotle sauce for a nice smokey kick, worked really well! I also used black beans instead of black eyed beans.

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• Paula C

  21 December 2010

  Paula C rated and commented on this recipe

  

  I added salt and pepper, more chilli and some cooked mince to mine, to give it substance. It was great.

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• maartje

  04 March 2011

  maartje rated and commented on this recipe

  

  great taste, easy and quick to make but do add some cumin it really improves the whole dish

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• Zelda x

  05 March 2011

  Zelda x rated and commented on this recipe

  

  Great tasting and quick to make, would definitely recommend!!

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• Rachel

  28 June 2011

  Rachel rated and commented on this recipe

  

  Very yummy! We also added cumin out of sheer instinct before we saw any of the comments, since this is a Mexican-style dish. It tasted really good. We used a can of mixed beans and had it with soft flour tortillas, lots of lime juice squeezed over, and a bit of creme fraiche blobbed on - yummeeee!

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• Rosemary

  18 March 2012

  Rosemary commented on this recipe

  It looks very tasty maybe I cook this nexk week

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• Princess Foodies

  06 June 2012

  Princess Foodies rated and commented on this recipe

  

  Just had this for dinner and it was very tasty! I also added some cumin and an extra chili. I did however, only use 1 500g box of chopped tomatoes which was plenty! Will make again!

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• hitman_2123

  26 June 2012

  hitman_2123 commented on this recipe

  I used this more as a dip rather then with tacos and it went down well!

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

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

361 kcalories, protein 15.2g, carbohydrate 51.6g, fat 11.8 g, saturated fat 0.4g, fibre 11.6g, salt 1.16 g

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