Soft Bean Tacos With Avocado Salsa

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Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a recipe which I have adapted from the Australian Women's Weekly Vegetarian cookbook. Not only is it quick and easy, but it tastes great, and is good for you. It's also a handy dish for those who can't eat meat or dairy, and by using wheat-free tortillas you can keep your gluten-intolerant friends happy too.

Ingredients Nutrition

Directions

  1. Heat the oil in a pan.
  2. Saute the onion, garlic and chilli until the onion is soft.
  3. Stir in chopped tomatoes, tomato paste and taco seasoning. Simmer for 10 minutes.
  4. Add refried beans and kidney beans. Simmer until heated through.
  5. Stir in coriander.
  6. Meanwhile, wrap the tortillas in foil and heat in low oven until hot (or follow microwave directions on the pack).
  7. Mash avocado with a fork. Fold in green onions, red bell peppers, taco sauce and lime juice.
  8. Fill torillas with bean mixture and avocado mixture, then eat! Yum!
Most Helpful

5 5

I loved this recipe and even my other half - who doesn't like beans - enjoyed it!! I have now made this several times and it is always a hit with whoever tries it.

5 5

This was great. My whole family enjoyed it. Only substitution I made was to use jalepeno instead of the chili. I also put alfalfa sprouts on the tacos because I think alfalfa and avocado go so well together. This is a keeper!

5 5

Very yummy! The avocado salsa is what sends this over the top, imparting layers of flavor with each mouthful. I did sub jalapenos for the red chili, and black beans for the kidney beans. Plus, leftovers were delicious as a dip scooped onto tortilla chips. Thanks for this great recipe!