Mexican-style mushroom mince tacos

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.

4

15m

10m

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 small vine-ripened tomatoes, diced
  • 1 cup (120g) coarsely grated tasty cheddar
  • 1 ripe avocado, stoned, peeled, mashed
  • 1/4 cup sliced pickled jalapeño chillies (optional)
  • Coriander leaves, to serve
  • Lime wedges, to serve

Method

STEP1 

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.

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.