User Review
4.25 (4 votes)

Veggie tacos

Serves 4

Prep Time 15 min

Cooking Time 30 min


  • ½tsp olive oil
  • ½ onion, finely diced
  • 2 garlic cloves, sliced
  • 1 red pepper, diced
  • 1 small red chilli, finely sliced
  • 1½tsp ground cumin
  • 1½tsp ground coriander
  • 1tsp paprika
  • 400g tin chopped tomatoes
  • 400g tin kidney beans in water, rinsed and drained
  • 175g frozen sweetcorn
  • 1 avocado, diced
  • ½ cucumber, diced
  • Juice 1 lime, plus lime halves, to serve
  • 8 taco shells, warmed
  • 3 spring onions, finely sliced
  • 4tbsp reduced-fat soured cream
  • Fresh coriander, chopped, to garnish


  1. Heat the oil in a heavy-based pan over a medium heat. Add the onion and cook, stirring, for 3–5 min until browned. Add the garlic, peppers, chilli and spices and cook, stirring, for 2 min. Add the tomatoes and beans, then simmer for 15–20 min, stirring occasionally. Add the sweetcorn for the last 5 min of the cooking time.
  2. Meanwhile, combine the diced avocado, cucumber and lime juice in a small bowl.
  3. Divide the chilli and sweetcorn mixture among the tacos. Top with the avocado mixture, then sprinkle over the spring onions. Serve with a dollop of soured cream, garnished with coriander and a grind of black pepper, with lime halves to squeeze over.

Nutrition per serving

Read more on how we calculate nutrition.
332 11.7g 15.8g 5.3g 9.6g 12.8g 0.3g 147mg 37.7g 4.1mg

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