Bean Tacos with Roasted Chilli Salsa


Serves 1

  • 1 tomato
  • ½ red onion, peeled and cut into wedges
  • ½ red chilli, deseeded
  • 1 clove garlic, peeled
  • Small bunch coriander, chopped
  • 1 lime, juice
  • Salt and pepper
  • 200g tinned mixed beans, drained
  • 1½ tsp chipotle paste
  • ½ tsp ground cumin
  • 2 small corn tortillas
  • 30g feta, crumbled


Preheat the oven to 220ºC. Put the tomato, onion and chilli onto a baking tray and roast for 10 minutes until blistered and softened. Put the garlic into a food processor with the roasted vegetables. Add half of the coriander and half of the lime juice, season with salt and pepper then blend until smooth.

Meanwhile combine the beans, chipotle paste and ground cumin in a small saucepan, add a splash of water and simmer for 5 minutes until thickened. Roughly mash half of the beans with a fork, stir in the remaining lime juice and season to taste.

Warm the tortillas under the grill until crisp, spread with the beans and top with the salsa. Scatter over the feta and the rest of the coriander and serve.

  • Quick and easy

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