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Bean and Cheese Baked Tacos

Bean and Cheese Baked Tacos

with salsa and smashed avocado

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These DIY crunchy shelled tacos are filled with hearty beans, creamy avocado and oozing melted cheese. Serve hot from the oven and get ready for a fiesta of flavours.

Tags:Chef's Choice•Quick•Family Friendly•Veggie
Allergens:Wheat•Milk•Celery
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

8 piece

Tortilla

(ContainsWheat)

50 g

Grated Cheddar

(ContainsMilk)

2 pack

Red Kidney Beans

1 piece

Avocado

1 piece

Tomato

1 piece

Onion

1 piece

Scallion

1 piece

Lime

2 sachet

Mexican Style Spice Mix

1 sachet

Ketchup

(ContainsCelery)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)1016 kcal
Energy (kJ)4251 kJ
Fat36.75 g
of which saturates13.94 g
Carbohydrate122.76 g
of which sugars13.07 g
Dietary Fiber23.4 g
Protein44.09 g
Cholesterol0 mg
Salt3.73 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Oven dish
•Sieve
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and chop the onion into small pieces.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
2
  • Meanwhile, drain and rinse the kidney beans in a sieve.
  • Use a fork or potato masher to mash the beans coarsely in a bowl. 
  • Add the Mexican style spice mix to the pan and fry for 1 min.
  • Add the mashed beans, ketchup and a splash of water.
  • Mix together and allow to warm through. Season to taste with salt and pepper.
3
  • Lay the tortillas on a board, spoon an even amount of the bean filling down the centre of each, then fold in half.
  • Drizzle a little oil into the bottom of an ovenproof dish then lay in the tacos, still folded (pack them snugly together with the open side facing up).
  • Top each taco with grated cheese.
  • Bake on the top shelf of your oven until golden, 8-10 mins.
4
  • Cut the tomato into 2cm chunks.
  • Quarter the lime.
  • Trim and thinly slice the scallion.
  • Mix the tomato and scallion in a bowl then season to taste with salt, pepper and lime juice.
5
  • Halve the avocado.
  • Use a spoon to scoop out the flesh into a bowl.
  • Roughly mash with a fork.
  • Season to taste with salt, pepper and lime juice.
6
  • Once cooked, remove the tacos from the oven (still in the oven dish) and allow everyone to help themselves.
  • Spoon salsa and smashed avocado on top. 
  • Finish with a squeeze of lime juice.