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Chipotle Beef and Black Bean Tacos

Chipotle Beef and Black Bean Tacos

with Limey Avocado

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These Beef and Black Bean Tacos are bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing gluten

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


1 pack(s)

Black Beans

240 grams

Beef Mince

1 sachet

Chipotle Paste

1 sachet

Tomato Puree

1 sachet

BBQ Sauce

1 unit(s)


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

150 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3749 kJ
Energy (kcal)896 kcal
Fat41.0 g
of which saturates14.0 g
Carbohydrate81 g
of which sugars16.0 g
Protein43 g
Salt2.25 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the lime. Drain and rinse the black beans in a colander.


Heat a drizzle of oil in a large frying pan. Once hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. Add the onion and cook, stirring regularly, until the onion has softened, 4-5 mins.


Preheat your oven to 200°C. Once the onion has softened, add the garlic, chipotle paste and tomato puree and cook, stirring, for 1 min. Add the bbq sauce with the water (see ingredients for amount) and the black beans. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, 12-15 mins.


Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Finely chop into small pieces then pop into a bowl and squeeze over half of the lime juice. Season with salt and pepper. Carefully mix together then set aside.


Lay the tacos on a baking sheet (3 each) and pop in the oven to warm through, 1-2 mins.


Taste the beef mixture and add more salt and pepper if you like. Divide the taco wraps between plates. Top with the chipotle beef and diced avocado. Enjoy!