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Skinny bean tacos

  • 1
  • Easy
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Recipe Ingredients

  • 800g can chopped tomatoes
  • 2 tsp runny honey
  • salt and freshly ground black pepper
  • 410g can cannellini beans, drained and rinsed
  • 400g can kidney beans, drained and rinsed
  • 200g canned whole-kernel corn, drained
  • 1 red onion, finely chopped
  • 8 small corn tacos
  • guacamole, to serve large handful parsley leaves, chopped

Recipe Directions

If you want to add some meat to this dish, fry some chicken mince separately and stir into the mixture in step 2.
  1. Put the chopped tomatoes in a medium pot with the honey and plenty of seasoning. Bring to the boil and simmer for about 8 minutes or until thickened.
  2. Stir in both types of beans, the corn, red onion and some seasoning. Heat through and check the seasoning.
  3. Warm taco shells according to pack instructions.
  4. Put the bean mixture, tacos, guacamole and parsley into separate bowls, take to the table and let everyone serve themselves.

 Each serving  About 1 300kJ, 8g fat (3g saturated), 51g carbohydrate (17g total sugars).

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