12 March 2016

Food: Bean & Vegetable Tacos

Mexican food is on another level, the ingredients and spices they use are just on point. I recreated a famous dish that everyone knows, made it low-fat and packed it full of nutritious and tasty ingredients. Please feel free to add meat if you want, but for me it really isn't needed.

vegetable tacos recipe

Bean & Vegetable Tacos

Serves 2 people


4 taco shells
Tin of mixed beans
6 pieces of sliced baby corn
2 handfuls of spinach
2 crushed garlic cloves
Tablespoon of Paprika
Teaspoon Turmeric
Tablespoon mixed dried herbs
Teaspoon chilli flakes
Salt & Pepper
Half a tin of chopped tomatoes
60g low fat grated cheese
Half a Avocado
1 lime
Parsley to garnish


1) Add the mixed beans to a pan with the chopped tomatoes, garlic, turmeric, paprika, chilli flakes,herbs  and a teaspoon of salt and pepper, simmer on low for 10 minutes.

2) Add the spinach, and baby corn and cook for a further 2 minutes.

3) Slice half an avocado, and slice a lime in half, and squeeze over the avocado.

4) Load around 3 heaped tablespoons of the bean mix into the 4 tacos, and top with the sliced avocado. 

5) Sprinkle cheese, and the chopped parsley all over the tacos - and serve.

The baby corn add a really gorgeous crunch amongst the soft beans and avocado. The lime and parsley adds a fresh and zingy kick to the dish.

It takes around 10 minutes to cook, and for 2 fully loaded tacos on Weight Watchers, it comes in at 10 Smart Points.

Do you think you will try?


  1. This comment has been removed by a blog administrator.

  2. These look lovely, my daughter is vegetarian and these would be good for us all to try, they look yummy! xxx

    Zoe ♥ MammafulZo

  3. My hubby, son and I are all veggie so we must make these!


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