Chipotle Black Bean Tacos

Chipotle Black Bean Tacos

with Sour Cream & Cheddar

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There's a whole lot of goodness packed into these handheld delights – and we're not just talking about the fibre-rich black beans and vitamin-packed veggies. With our mild chipotle sauce, Tex-Mex spice blend and soft and supple mini flour tortillas, it's the perfect mix of nutrition and deliciousness. Dig in!


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

brown onion

2 clove


½ tin


1 unit


1 bunch


½ head

cos lettuce

1 tin

black beans

½ sachet

Tex-Mex spice blend

¾ tin

tomato paste

1 packet

mild chipotle sauce


6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

sour cream


1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1 tsp

white wine vinegar

½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3260 kJ
Fat28.5 g
of which saturates13.1 g
Carbohydrate99.4 g
of which sugars15.5 g
Protein33.2 g
Sodium2250 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients list). Drain the sweetcorn (see ingredients list). Drain and rinse the black beans.


Heat a large frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid or foil if the kernels start jumping out! Transfer to a medium bowl to cool slightly. Just before serving, add the tomato, coriander, white wine vinegar and a drizzle of olive oil to the bowl with the corn. Toss to coat and season to taste with salt and pepper.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the black beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients list) and cook until fragrant, 1 minute.


Add the tomato paste (see ingredients list), mild chipotle sauce and water to the frying pan and stir to coat. Reduce the heat to medium and simmer until the sauce has thickened slightly, 4-5 minutes. Season to taste with salt and pepper. TIP: Add a dash more water if to loosen if needed!


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 to serve. Spread a layer of the sour cream over the base of a tortilla. Add a helping of the cos lettuce, spoon over the chipotle black beans and top with the shredded Cheddar cheese and charred corn salsa.