Refried Bean and Halloumi Tacos
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Refried Bean and Halloumi Tacos

Refried Bean and Halloumi Tacos

with Chipotle Mayo and Baby Gem

Cereals 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 war 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
Cooking time25 minutes


serving amount

1 carton(s)

Black Beans

1 unit(s)

Garlic Clove

½ unit(s)


225 grams


(Contains Milk)

30 grams

Tomato Puree

20 grams

Chipotle Paste

64 grams


(Contains Egg, Mustard)

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3613 kJ
Energy (kcal)864 kcal
Fat41.7 g
of which saturates19.2 g
Carbohydrate75.3 g
of which sugars10.7 g
Protein43.2 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

b) Drain and rinse the black beans in a sieve. Pop a third of the beans into a bowl and mash with the back of a fork.

c) Peel and grate the garlic (or use a garlic press). Zest and halve the lime (see ingredients for amount).

d) Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.


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 pantry 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 chipotle if you prefer things milder).

b) Mix well and season to taste with salt and pepper.

c) Allow to simmer until thickened, 2-3 mins.

d) Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.


a) 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) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

c) Trim the baby gem, halve lengthways, then thinly slice widthways.


a) Spread the chipotle mayo over each tortilla.

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 - as much as you'd like.

d) Serve the tacos with any remaining lime cut into wedges for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in!