Fried Bean and Mushroom Tacos
with Feta and Chipotle Mayo
- Cereals containing gluten
.
Ingredients
1
Red Kidney Beans
100
Feta Cheese
150
Closed Cup Mushrooms
1
Baby Gem Lettuce
1
Onion
3
Plain Taco Tortillas
(Contains: Cereals containing gluten)
20
Chipotle Paste
30
Tomato Puree
1
Garlic Clove
½
Lime
1
Smoked Paprika
1
Ground Cumin
1
Vegetable Stock Powder
2
Mayonnaise
Not included in your delivery
75
Water
Instructions
Preheat your oven to 180℃. Halve, peel and thinly slice the onion.Thinly slice the mushrooms.Cut the lime(s) into 4 wedges. Drain and rinse the kidney beans in a colander.Pop half the kidney beans into a bowl and roughly crush with the back of a fork.Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan over medium high heat Add the onions and fry until softened, 3-4 mins.Add the sliced mushrooms to the pan. Fry for 4-5 mins until they soften and start to colour.
Meanwhile, 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.Add the water (see ingredients for amount) and stock paste.Stir well to dissolve the stock paste.Cook for a further 5-6 mins.Season to taste with salt and pepper, then turn the heat to low while you finish everything else off!
Put the mayo and chipotle paste in a small bowl (careful the chipotle is hot - use less if you don't like heat!). 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.
Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through (2 per person). Crumble the feta.Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways and toss with a squeeze of lime juice.
Lay a warm tortilla on a board or plate. Add a handful of lettuce to the base. Start with a couple of spoonfuls of the bean and mushroom mix on top. Finish with a sprinkle of feta and a good drizzle of the chipotle mayo. Fold in half and transfer to a plate. Repeat with the other tortillas. You should serve two per person. Serve with any extra lime wedges. Dig in!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the chipotle mayo, which added a great kick of spice balanced by the feta and lime.
- Ease of prep: Many found it quick and easy to make, though some noted it took longer than the stated 20 minutes.
- Suggestions: Consider adding more vegetables like peppers or sweet potato for extra texture and flavour.
- Next-day meals: Several enjoyed leftovers cold for lunch the next day, finding it kept well.
- Portions: Some felt it needed a side dish like wedges or salad to make a full meal.
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