Easy Bean Tacos
Spiced, lightly mashed beans in crunchy taco shells with fresh tomato, lettuce and cheese.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Ingredients
- 11
- Effort
- Easy
Ingredients
- 1 tbsp Vegetable oil
- 1 Onion, finely chopped
- 2 tbsp Taco seasoning
- 2 x 400 g tins (14 oz) Black beans, drained and rinsed
- 80 ml (⅓ cup) Water
- 8 Taco shells
- 2 Tomatoes, diced
- ¼ Lettuce, shredded
- 100 g (3½ oz) Cheddar, grated
- 4 tbsp (60 ml) Sour cream, to serve
- 1 Lime, cut into wedges
You’ll need: Frying pan, Baking tray
Method
Heat the oven to 160°C (325°F), or 140°C (275°F) fan and warm the taco shells on a tray for 4–5 minutes, or as the packet says.
Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion for 4 minutes until soft. Stir in the taco seasoning for 30 seconds.
Add the beans and water. Simmer for 4–5 minutes, mashing about half the beans with a fork or potato masher, until thick and scoopable.
Spoon the beans into the shells. Top with tomato, lettuce, cheddar and sour cream and serve with lime wedges.
Storage
Keep the bean filling in the fridge up to 3 days and reheat until piping hot all the way through. Fill the shells just before eating.
