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Mexican Recipes
Tex-Mex Bean Tacos

Tex-Mex Bean Tacos

with Cheddar, Sour Cream & Tomato Salsa

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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!


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

Prep Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 tin

red kidney beans

1 unit


1 bunch

spring onions

1 sachet

Tex-Mex spice blend

1 packet

enchilada sauce

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 unit

cos lettuce

1 block

Cheddar cheese


½ tub

sour cream


½ tin


Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3290 kJ
Fat39 g
of which saturates14.4 g
Carbohydrate80.5 g
of which sugars15.2 g
Protein26.4 g
Sodium1730 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Grate the carrot (unpeeled). Grate the Cheddar cheese. Roughly chop the cos lettuce. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans.


Finely chop the tomato. Thinly slice the spring onions. In a small bowl, combine the tomato, spring onion, 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 carrot, sweetcorn and red kidney beans and cook until softened, 4-5 minutes.


Add the 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, grated Cheddar cheese, sour cream (see ingredients list) and finish with the tomato salsa.