Spicy Bean and Avocado Tacos
These vibrant tacos are a speedy Mexican main course, perfect for a weeknight dinner. Crunchy taco shells are warmed and filled with a hearty, spiced bean mixture featuring refried beans, black beans, and cherry tomatoes. They are then topped with jalapeños and cheese before being grilled until melted, and finished with fresh avocado slices and coriander. This recipe serves four people and takes only 15 minutes from start to finish.
Ingredients
- 12 Old El Paso Crunchy Taco Shells
- 1 can (435g) Old El Paso Refried Beans
- 1 pinch of cayenne pepper
- 1 can (425g) Old El Paso Black Beans, drained and rinsed
- 12 cherry tomatoes, quartered
- 1 jar Old El Paso Sliced Green Jalapeños
- 50g Cheddar cheese, grated
- 1 avocado, peeled, stoned and sliced
- 25g fresh coriander, chopped
Method
- Set your oven to 180C, gas mark 4.
- Arrange the taco shells with their open side facing down on a baking tray and warm them for 2-3 minutes.
- Warm the refried beans in a medium pan. Stir in the rinsed black beans, followed by the quartered cherry tomatoes and the cayenne pepper. Continue to stir the mixture until it is thoroughly hot.
- Spoon the hot bean filling into the taco shells. Add a few jalapeño slices to each one and cover with the grated cheese.
- Return the filled tacos to the oven and grill them once more until the cheese has fully melted.
- Transfer the tacos to serving plates and finish each one with slices of avocado and a scattering of chopped coriander.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisinemexican
AuthorFood Network UK
