Fried Bean and Mushroom Tacos
with Greek Style Salad Cheese and Baby Gem
- Mustard
- Celery
- Cereals containing gluten
- Milk
Looking for a quick and tasty midweek dinner option? Try cooking up our Fried Bean and Mushroom Tacos in just 20 minutes for a delicious and speedy meal.
Ingredients
150
Chestnut Mushrooms
1
Red Kidney Beans
1
Garlic Clove
30
Tomato Puree
1
Cajun Blackening
(Contains: Mustard)
10
Vegetable Stock Paste
(Contains: Celery)
10
Chipotle Paste
4
Plain Taco Tortillas
(Contains: Cereals containing gluten)
100
Greek Style Salad Cheese
(Contains: Milk)
1
Baby Gem Lettuce
Not included in your delivery
75
Water for the Sauce
2
Mayonnaise
Utensils
Instructions
a) Preheat your oven to 180°C.
b) Thinly slice the mushrooms.
c) 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.
d) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the sliced mushrooms to the pan.
c) Stir-fry until they soften and start to colour, 4-5 mins.
a) Add another small drizzle of oil to the pan, then stir the garlic, tomato puree, Cajun blackening and kidney beans (both crushed and whole) into the mushrooms and cook for 1 min.
b) Add the water for the sauce (see ingredients for amount) and veg stock paste. Stir to combine.
c) Turn the heat down slightly, then simmer for 5-6 mins.
d) Taste and season with salt and pepper if needed.
a) Put the mayo and chipotle paste (see ingredients for both amounts) in a small bowl. TIP: Use less chipotle if you don't like heat. Mix well.
b) Loosen the mayo with a splash of water (it needs to be able to drizzle).
a) Pop the tortillas 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) Lay a warm tortilla on a board or plate. b) Add a handful of lettuce and top with spoonfuls of the bean and mushroom mix. Finish with a sprinkle of Greek style salad cheese and a drizzle of chipotle mayo.
c) Transfer the tacos to a plate and repeat with the other tortillas (2 per person). TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, with some praising the chipotle mayo for adding a flavour boost. Others found it bland and suggested adding more seasoning or lime.
- Ease of prep: Reviewers appreciated how quick and easy this meal was to prepare, making it ideal for midweek dinners.
- Suggestions: Consider adding guacamole, using wholemeal wraps, or including rice to make the meal more substantial and flavourful.
- Portions: Several customers felt the portion size was small, suggesting it's better suited as a light lunch rather than a full dinner.
