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Fried Bean & Mushroom Tacos
Fried Bean & Mushroom Tacos

Fried Bean & Mushroom Tacos

with Feta and Chipotle Mayo

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Big on flavour but short on prep, these 20-minute vegetarian tacos are about to steal the dinnertime limelight. Perfect for entertaining, or treating yourself midweek, pile them high with spoonfuls of spiced bean and mushroom mix, crumbled feta and a dollop of chipotle mayo, and you’re good to go! Taco Tuesdays have never looked so delicious.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Sliced Mushrooms

1 unit(s)


1 pack(s)

Red Kidney Beans

1 bunch(es)


1 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 pot(s)

Ground Cumin

½ pot(s)

Smoked Paprika

2 sachet


(ContainsEgg, Mustard)

1 sachet

Chipotle Paste

4 unit(s)

Wholemeal Tortilla


1 block(s)

Feta Cheese


1 unit(s)


1 unit(s)

Baby Gem Lettuce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3038 kJ
Energy (kcal)726 kcal
Fat38.0 g
of which saturates11.0 g
Carbohydrate60 g
of which sugars11.0 g
Protein29 g
Salt3.6 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a. Preheat your oven to 180℃.

b. Halve, peel and thinly slice the onion.

c. Cut the lime(s) into 4 wedges.

d. Drain and rinse the kidney beans in a colander.

e. Peel and grate the garlic (or use a garlic press).


a. Heat a splash 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 into the mushrooms.

c. Cook for a further 5-6 mins then stir in half of the coriander.

d. 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!). Mix well.

b. Loosen the mayo with a splash of water (it needs to be able to drizzle!)

c. 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. Start with a couple of spoonfuls of the bean and mushroom mix on top.

c. Finish with a sprinkle of feta and a good drizzle of the chipotle mayo.

d. Fold in half and transfer to a plate. Repeat with the other tortillas. You should serve two per person.

e. Serve with any extra lime wedges and a sprinkle of coriander. Dig in!