Tex-Mex Bean Tacos
with Cheddar, Sour Cream & Tomato Salsa
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
Need dinner on the table, double-quick? These Tex-Mex bean tacos have your name written all over them. They're full of flavour, filling and packed with veggies, and you can whip them up with one hand behind your back. Well, close enough!
Ingredients
1 unit
red capsicum
1 tin
red kidney beans
1 unit
tomato
1 bag
coriander
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
6 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 bag
Chopped Cos Lettuce
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
sour cream
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
vinegar (white wine or red wine)
Cooking Steps
Chop the red capsicum into 1cm chunks. Drain and rinse the red kidney beans.
Finely chop the tomato. Roughly chop the coriander. In a small bowl, combine the tomato, coriander, vinegar, a drizzle of olive oil and a pinch of salt and pepper.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red capsicum and cook, stirring, until softened, 4-5 minutes.
Add the red kidney beans and Tex-Mex spice blend to the frying pan and cook, stirring, until coated and fragrant, 1 minute. Reduce the heat to medium, add the enchilada sauce and stir through until well combined, 1 minute. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table. Build your tacos by adding a helping of chopped cos lettuce to the base of a tortilla. Top with the Tex-Mex beans, shredded Cheddar cheese, sour cream and finish with the tomato salsa.
