Taco Night Feast

This is a really sociable meal - impress your friends and family with delicious tacos that are super healthy and packed with nutrients

Course Main Course
Cuisine Mexican
Keyword tacos, vegan
Prep Time 50 minutes
Cook Time 10 minutes
Servings 4


Fried Beans

  • 1 tin mixed beans (in water)
  • 1 small onion
  • 1 tsp fresh red chilli finely diced
  • 1 clove garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp olive oil

Pineapple Salsa

  • 1 pineapple (chopped)
  • 1 punnet cherry tomatoes (mixed colours if you can find)
  • 1 green chilli (roughly chopped)
  • 1 lime (juice of)
  • 1/2 tbsp olive oil
  • 1 handful of fresh coriander leaves and stalks (roughly chopped)


  • 2 large avocados
  • 1/2 lime (juice of)
  • 1 green or red chilli (finely diced)
  • 1 handful of fresh coriander leaves and stalks (roughly chopped)

Tacos, Rice & Corn (optional extra)

  • 1 cup basmati rice (cooked to packet instructions)
  • 4 small corn on the cob (1 per person)
  • 8 large flour tortillas or taco shells


For the Fried Beans

  1. Heat the oil in a frying pan and then add the onion. Fry until the onion starts to become see-through. Then, add the garlic and chilli and stir through for a further 2-3 minutes.

  2. Add the beans and allow them to fry until they become crispy on the outside. Squish some of them down so they become a little bit mashed too. Finally, add the ground spices right at the end and stir through for 1 minute. Whilst the beans are frying, you can start making the pineapple salsa and guacamole.

  3. You can keep these warm by putting the lid on the pan.

Pineapple Salsa

  1. Chop the pineapple and tomatoes into similar sized chunks and mix together. Add the chopped chilli, lime juice, olive oil and chopped coriander and mix well.


  1. Mash the avocado with the lime juice, leaving some chunky bits.

  2. Add salt, pepper, chilli and coriander to your taste.

Rice, Corn & Tortillas

  1. Cook the rice as per packet instructions.

  2. To cook the corn - here's a short cut. Wrap each cob in a piece of kitchen paper and microwave for around 2-3 minutes each. Then, pop in the pan alongside the fried beans to char the edges of the corn.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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