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Fried Bean and Mushroom Tacos

Fried Bean and Mushroom Tacos

with Baby Gem and Chipotle Mayo

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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.

Tags:RapidSpicyVeggieUnder 650 calories
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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Red Kidney Beans

1 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

1 sachet

Tomato Puree

1 sachet

Cajun Blackening


10 grams

Vegetable Stock Paste


1 sachet


(ContainsMustard, Egg)

½ sachet

Chipotle Paste

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

50 grams

Greek Style Salad Cheese


1 unit(s)

Baby Gem Lettuce

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1843 kJ
Energy (kcal)441 kcal
Fat16.1 g
of which saturates6.9 g
Carbohydrate50.9 g
of which sugars5.5 g
Protein17.2 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) 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).


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) 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 a further 5-6 mins. Taste and season with salt and pepper if needed.
d) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.


a) Put the mayo and chipotle paste (see ingredients for amount - use less if you don't like heat) in a small bowl. Mix well.
b) Loosen the chipotle 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) Transfer the warm tortillas (2 per person) to your plates.
b) Top each with some lettuce and spoonfuls of 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 chipotle mayo. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!