HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Spiced Bean And Mushroom Tacos
Cajun Spiced Bean and Mushroom Tacos

Cajun Spiced Bean and Mushroom Tacos

with Baby Gem Lettuce and Chipotle Mayo

Read more

Our Cajun Spiced Bean and Mushroom Tacos are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:Under 650 caloriesVeggieSpicy
Allergens:MustardCeleryEggCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Sliced Mushrooms

1 carton(s)

Red Kidney Beans

1 unit(s)


1 sachet(s)

Tomato Puree

1 sachet(s)

Cajun Blackening


10 grams

Cajun Spice Mix


1 sachet(s)

Vegetable Stock Paste


½ sachet(s)


(ContainsMustard, Egg)

6 unit(s)

Chipotle Paste

50 grams

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 unit(s)

Greek Style Salad Cheese


½ tsp

Baby Gem Lettuce

Not included in your delivery

75 milliliter(s)

Sugar for the Sauce

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)532 kcal
Energy (kJ)2227 kJ
Fat14.6 g
of which saturates6.0 g
Carbohydrate70.2 g
of which sugars9.4 g
Protein21.1 g
Salt3.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the sliced mushrooms and stir-fry until they soften and start to colour, 4-5 mins.


a) While the mushrooms cook, drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and roughly crush with the back of a fork.
b) Peel and grate the garlic (or use a garlic press).
c) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.


a) Once the mushrooms have softened, add the garlic, tomato puree, Cajun blackening and kidney beans (both crushed and whole). Stir-fry for 1 min.
  b) Stir in the veg stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Turn down the heat and simmer until thickened, 4-5 mins. Taste and season with salt and pepper if needed.


a) In a small bowl, combine the mayo and chipotle paste (see ingredients for amount - use less if you'd prefer things milder).
b) Loosen the chipotle mayo with a splash of water if needed - it needs to be able to drizzle.


a) Pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
  b) Crumble the Greek style salad cheese.
  c) Trim the baby gem, halve lengthways, then thinly slice widthways.


a) Transfer the warm tortillas to your plates.
b) Top each with some lettuce and the bean and mushroom mix - as much as you'd like.
c) Finish with a sprinkle of Greek style salad cheese and a drizzle of the chipotle mayo. TIP: Tacos are best enjoyed eaten by hand - get stuck in!