At three-apiece, these bean tacos make a filling and comforting vegetarian dinner. Marinated onions add a lip-smackingly tasty tang and the watercress adds peppery crunch. Add more sriracha to the beans if you like them extra spicy!
These spicy bean tacos are packed full of bold flavours – they make a brilliant meat-free Friday night dinner! You can use store-bought corn or wheat tacos, of if you have the time, why not try making your own Homemade Corn Tortillas for that authentic Mexican experience.
I use a mix of kidney and cannellini beans for that hearty texture. The feta and avocado have that creaminess that cuts through the spiciness of the beans. I love adding marinated onions for that tang, and the watercress adds a little final hint of freshness. All that combined creates a wonderfully quick and easy dinner that’s just bursting with flavour!
Table of Contents
📋 Ingredients
Spicy Beans
Marinated Onions
Wraps and Toppings
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- First, mix together the marinated onion ingredients (other than the olive oil and dried oregano) in a small bowl and set aside, giving it a little stir every so often.
- Then, add the beans, seasonings, passata and sriracha to a saucepan, mix together and heat through, giving the beans a little squash with the back of your spoon.
- Once the beans are heated through, add the olive oil and dried oregano to the marinated onions and give it a quick stir.
- Assemble the tacos and serve immediately.
Pro Tip
Because we’re making this quickly, I add the salt and vinegar to the onions first (so it quickly develops a tangy flavour), then add the oil and oregano right before serving. If you’re making the onions ahead, you can add all of the ingredients for the marinated onions at once. They’ll need about 3-4 hours to develop the flavour (as the oil dilutes the acidity of the vinegar), but will last for 2-3 days, covered, at room temperature
It’s ready and on the table in only 30 minutes too!
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Pin It🍽️ What to serve it with
- I love to serve this with Homemade Corn Tortillas for that authentic Mexican experience. Here are some other serving suggestions:
- Easy Guacamole (you can replace the chopped avocado with this)
- Sweet Chilli Sauce
- Onion Fried Rice or Sweet Potato Fries
- If you’re feeling a little fancy, this Dole Whip Margarita rounds off the whole meal! (adults only though 😉)
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These spicy bean tacos first appeared in this book!
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? Frequently Asked Questions
This dish is best served immediately after cooking, because I find reheating the tacos makes the tortillas go a little soggy. However, there are a few ways you can prep ahead:
– Make the bean filling ahead of time, cover and refrigerate, when you want to reheat, heat in a saucepan thoroughly until hot throughout.
– Prepare the toppings ahead, while I don’t recommend chopping up the avocado ahead of time as it can go brown, the marinated onions can be made ahead, covered, and kept at room temperature for a couple of days.
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Spicy Bean Tacos Recipe
Ingredients
Spicy Beans:
- 400 g (14oz) tin cannellini beans drained and rinsed (240g drained weight)
- 400 g (14oz) tin kidney beans drained and rinsed (approx 240g drained weight)
- 300 ml (1 ¼ cups) passata
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp white pepper
- 1 tbsp sugar
- 1 tbsp sriracha
Quick Marinated Onions:
- 1 red onion peeled and thinly sliced
- ¼ tsp salt
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tsp dried oregano
To Serve:
- 12 soft tacos or small wheat tortillas warmed
- 1 avocado de-stoned and cut into small cubes
- 200 g (7oz pack) feta cheese crumbled
- 30 g (1 packed cup) fresh watercress
Instructions
- Start with the onions. Add the sliced onions to a small bowl. Sprinkle over the salt and pour over the red wine vinegar. Put to one side for 15 minutes, giving it a stir a couple of times.
- Add the cannellini and kidney beans to a saucepan, along with the passata, smoked paprika, garlic powder, salt, white pepper, sugar and sriracha. Stir together and heat through on a medium heat for 10-12 minutes, stirring often and giving the beans a gentle squash with a fork a few times. Turn off the heat.
- Now come back to the onions. Add the olive oil and dried oregano and stir together.
- To assemble the tacos, place the warmed tacos on plates. Spoon the bean mixture in the middle. Sprinkle on the avocado chunks and crumbled feta. Use a fork to remove the onions from the marinade and add the onions to the tacos. Top the tacos with the watercress.
- Serve immediately. You can also drizzle on a little of the onion-oil marinade if you like.
Video
Notes
Nutritional info is approximate per taco
***This presumes approx. half (3 tablespoons) of the oil will be left behind when adding the marinated onions.***Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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