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Refried Bean and Halloumi Tacos

Refried Bean and Halloumi Tacos

with Chipotle Mayo and Baby Gem

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Looking for a quick and tasty midweek dinner option? Try cooking up our Refried Bean and Halloumi Tacos in just 20 minutes for a delicious and speedy meal.

Allergens:MilkEggMustardCereals containing gluten

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)

Black Beans

1 unit(s)

Garlic Clove

½ unit(s)


250 grams



1 sachet(s)

Tomato Puree

1 sachet(s)

Chipotle Paste

2 sachet(s)


(ContainsEgg, Mustard)

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3865 kJ
Energy (kcal)924 kcal
Fat48.7 g
of which saturates22.6 g
Carbohydrate75.6 g
of which sugars8.9 g
Protein41.5 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Drain and rinse the black beans in a sieve. Pop a third of the beans into a bowl and mash with a fork until broken up.
b) Peel and grate the garlic (or use a garlic press).
c) Zest and halve the lime.
d) Chop the halloumi into 2cm chunks.


a) Heat a drizzle of oil in a medium saucepan on medium-high heat.
b) Once hot, add the garlic and tomato puree. Cook, stirring, for 1 min.
c) Pour in the water for the sauce (see ingredients for amount) and add the whole and crushed beans. Mix together and cook for 3-4 mins.


a) Add half the chipotle paste to the beans (add less if you don't like too much heat).
b) Mix well and season to taste with salt and pepper.
c) Allow to simmer until thickened, 2-3 mins.


a) Preheat your oven to 180°C. Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.
c) Meanwhile, mix the remaining chipotle paste with half the mayo in a small bowl.
d) In another bowl, mix the remaining mayo with the lime zest.


a) Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
b) Trim the baby gem, halve lengthways, then thinly slice widthways.


a) Lay the tortillas on a board or plate. Spread the chipotle mayo over each.
b) Top with a handful of lettuce and a squeeze of lime juice.
c) Spoon over some chipotle bean mix, then top with the fried halloumi cubes. Drizzle over the zesty mayo to finish.
d) Serve the tacos (3 per person) with any remaining lime chopped into wedges for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!