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Fried Bean and Mushroom Tacos

Fried Bean and Mushroom Tacos

with Feta and Chipotle Mayo

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Looking for a tasty midweek dinner option? Try cooking up our Fried Bean & Chipotle Tacos in just 20 minutes for a balanced and tasty meal.

Allergens:CeleryEggMustardCereals 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 punnet(s)

Closed Cup Mushrooms

½ unit(s)


1 pack(s)

Red Kidney Beans

1 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 sachet

Ground Cumin

1 pot(s)

Smoked Paprika

1 sachet

Vegetable Stock Powder


2 sachet


(ContainsEgg, Mustard)

3 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

1 block(s)

Feta Cheese


1 unit(s)

Baby Gem Lettuce

1 sachet

Chipotle Paste

Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2297 kJ
Energy (kcal)549 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate54 g
of which sugars13.0 g
Protein23 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 180℃. b) Halve, peel and thinly slice the onion. c) Thinly slice the mushrooms. d) Cut the lime(s) into 4 wedges. e) Drain and rinse the kidney beans in a colander. f) Pop half the kidney beans into a bowl and roughly crush with the back of a fork. g) Peel and grate the garlic (or use a garlic press).


a) Heat a drizzle of oil in a large frying pan over medium high heat. b) Add the onions and fry until softened, 3-4 mins. c) Add the sliced mushrooms to the pan. Fry for 4-5 mins until they soften and start to colour.


a) Meanwhile, roughly chop the coriander (stalks and all!). b) Add another small glug of oil then stir the garlic, tomato puree, ground cumin, smoked paprika and kidney beans (both crushed and whole) into the mushrooms and cook for 1 minute. c) Add the water (see ingredients for amount) and stock powder. d) Stir well to dissolve the stock powder. e) Cook for a further 5-6 mins then stir in half of the coriander. f) Season to taste with salt and pepper, then turn the heat to low while you finish everything else off!


a) Put the mayo and chipotle paste in a small bowl (careful the chipotle is hot - use less if you don't like heat!). b) Mix well. Loosen the mayo with a splash of water (it needs to be able to drizzle!) Season to taste with a squeeze of lime.


a) Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through (2 per person).
b) Crumble the feta. c) Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways and toss with a squeeze of lime juice.


a) Lay a warm tortilla on a board or plate. b) Add a handful of lettuce to the base. c) Start with a couple of spoonfuls of the bean and mushroom mix on top. d) Finish with a sprinkle of feta and a good drizzle of the chipotle mayo. e) Fold in half and transfer to a plate. f) Repeat with the other tortillas. g) You should serve two per person. h) Serve with any extra lime wedges and a sprinkle of coriander. Dig in!