Speedy Mexican Fiesta Black Bean Tacos

Speedy Mexican Fiesta Black Bean Tacos

with Avocado & Coriander Yoghurt

Read more

Fast, flavourful and fun – yes, we’re talking about tacos! These ones include spiced black beans, plus a scattering essential toppings including crunchy lettuce, creamy avocado and grated cheese. Time to start cooking!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag


1 unit


1 unit


1 bag

cos lettuce leaves

1 unit

long red chilli

1 tin

black beans

1 tub

Greek-style yoghurt


1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet

grated Cheddar cheese


Not included in your delivery

olive oil

40 g



⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3840 kJ
Fat54.2 g
of which saturates22.7 g
Carbohydrate81.2 g
of which sugars10 g
Dietary Fibre0 g
Protein30.5 g
Cholesterol0 mg
Sodium1990 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Roughly chop the coriander. Slice the lime into wedges. Thinly slice the avocado. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). Drain and rinse the black beans.


In a medium bowl, combine the Greek yoghurt with 1/2 the chopped coriander and a squeeze of lime juice. Season with salt and pepper and mix well. Set aside.


In a medium frying pan, melt the butter with a drizzle of olive oil over a high heat. Add the black beans and cook for 2 minutes or until softened.


Reduce the heat to medium and add the Mexican Fiesta spice blend to the beans. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Cook for 30 seconds or until fragrant. Add the water to the beans and cook for 2-3 minutes or until the liquid has reduced. Remove the pan from the heat and add a dash more water if the beans look dry.


Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.


Bring everything to the table. Assemble the tacos by filling with the cos lettuce, spiced black beans, avocado and grated Cheddar cheese. Finish with a dollop of coriander yoghurt and garnish with the reserved coriander and long red chilli (if using). Serve with lime wedges.