These spicy tacos are a delicious Mexican treat

These tacos are a great dinner option, as you can lay out the bean mix, salsa and garnishes on the table and let your guests help themselves.

Yield: Serves 6-8


  • 1 tablespoon oil
  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 1x400g tin black beans, drained and rinsed
  • 1x400g tin chickpeas, drained and rinsed
  • 1x400g tin kidney beans, drained and rinsed
  • Salt and pepper
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground paprika
  • 1 lime, juice only

For the salsa:

  • Bunch spring onions, sliced
  • 2 avocados, diced
  • Bunch coriander, roughly chopped
  • 2 green chillies, sliced
  • 1 large tomato, deseeded and diced
  • 1 lime, juice only
  • 100g sweetcorn
  • 1 tablespoon oil

To garnish:

  • Soft corn tortillas
  • Sour cream
  • Hot sauce
  • Feta


  1. Heat the oil in a pan over a medium heat. Add the onions and garlic, fry until golden and soft.
  2. Add the remaining ingredients to the pan and cook until warmed through. Set aside.
  3. To make the salsa, combine the ingredients together in a bowl. Add salt and pepper to taste and reserve.
  4. Heat the corn tortillas for 20-30 seconds in the microwave, until just warmed through. Spoon the bean mix and salsa onto the tortillas and garnish as desired.

TIP: For a non veggie option, fry off some chorizo with the onions before you add the beans.