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Fresh, wholesome, flavourful, with the kid-friendly appeal of building your own tacos at the table, this is a can’t-go-wrong recipe for mealtime with friends or family.

You will need

Serves 4

Mexican beans

  • 2 teaspoons olive oil
  • 1 brown onion, diced
  • 2 teaspoons mild taco spice mix
  • 400g tin crushed tomatoes
  • 400g tin black beans, drained and rinsed
  • salt flakes and freshly ground black pepper
  • 1/3 cup fresh coriander, roughly chopped

Fresh salsa

  • 250g cherry tomatoes, quartered
  • 1 long red chilli, deseeded and finely chopped (optional, consider omitting if for kids)
  • 1/2 small red onion, finely diced
  • 1 Lebanese cucumber, deseeded and finely diced
  • 1 avocado, diced*
  • 1/3 cup coriander leaves, finely chopped
  • 2 tablespoons lime juice
  • Salt flakes and fleshly ground black pepper

To serve

  • 10 mini soft corn tacos, lightly chargrilled
  • Extra sprigs of coriander, for garnish
  • 1/3 cup dairy-free sour cream (plain/natural-flavoured coconut yoghurt works great too!)

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20 mins to prep

20 mins to cook

  1. Step 1

    For the Mexican beans, heat olive oil in a medium saucepan over a low heat. Add onion and spice mix, stirring until well coated. Cover and cook for 10 minutes or until onion is tender.

  2. Step 2

    Add tomatoes, beans, salt and pepper, stirring until combined. Increase heat to medium and cook for 10 minutes or until mixture reduces by a third. Add chopped coriander, stirring to combine.

  3. Step 3

    For the salsa, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.

  4. Step 4

    To serve, spoon the black bean filling into the centre of each taco. Top with salsa, a sprig of coriander and a dollop of dairy-free sour cream.


* If you want guacamole with your tacos, you can omit the avocado from the salsa, and instead mash it up with extra lime juice, salt, and pepper to make a simple guacamole for taco-dolloping!

Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

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