Bring some heat to the dinner table with these tasty tacos. Packed with mushroom mince, kidney beans and crisp lettuce, you can't go wrong.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
500g pkt Coles Australian Mushroom Mince
1 tbs taco spice mix
1/3 cup (100g) chipotle in adobo sauce
2 tbs tomato paste
400g can red kidney beans, rinsed, drained
12 hard taco shells
1/4 iceberg lettuce, finely shredded
2 vine-ripened tomatoes, diced
1 cup (120g) coarsely grated tasty cheddar
1 avocado, stoned, peeled, mashed
1/4 cup sliced pickled jalapeño chillies (optional)
Coriander leaves, to serve
Lime wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large, deep non-stick frying pan over medium-high heat. Add the mushroom mince and cook, stirring, for 5 mins or until tender. Add the spice mix and cook, stirring, for 2-3 mins or until pan juices have reduced and almost evaporated. Reduce heat to medium-low and stir in the chipotle sauce, tomato paste and beans. Cook for a further 2-3 mins or until the mixture is heated through.
Step 2
Heat the taco shells following packet directions.
Step 3
Divide taco shells among serving plates. Fill taco shells with mushroom mince mixture. Top with lettuce, tomato, cheese, avocado and chilli, if using. Sprinkle with coriander and serve with lime wedges.
1/4 cup sliced pickled jalapeño chillies (optional)
Coriander leaves, to serve
Lime wedges, to serve
Description
Bring some heat to the dinner table with these tasty tacos. Packed with mushroom mince, kidney beans and crisp lettuce, you can't go wrong.
Method
Step 1
Heat a large, deep non-stick frying pan over medium-high heat. Add the mushroom mince and cook, stirring, for 5 mins or until tender. Add the spice mix and cook, stirring, for 2-3 mins or until pan juices have reduced and almost evaporated. Reduce heat to medium-low and stir in the chipotle sauce, tomato paste and beans. Cook for a further 2-3 mins or until the mixture is heated through.
Step 2
Heat the taco shells following packet directions.
Step 3
Divide taco shells among serving plates. Fill taco shells with mushroom mince mixture. Top with lettuce, tomato, cheese, avocado and chilli, if using. Sprinkle with coriander and serve with lime wedges.
