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Vibrant bean and corn tacos

Serves: 4
Prep: 15
Cook: 15

    Refresh Taco Tuesdays with this recipe that is bursting with flavour, colour and crunch. It’s a good source of mixed vegetables to help you meet the optimal target of 30 different types of plant foods a week.


    • 8 small soft wholemeal flour tortillas
    • 1 onion, finely diced
    • 2 garlic cloves, minced
    • 1 x 400g can kidney beans, drained and rinsed
    • 1 cup corn kernels (fresh, frozen or canned)
    • 1 tbsp Mexican seasoning
    • 1 cup celery, thinly sliced
    • 2 cups cabbage, shredded
    • Juice of 1 lime
    • 2 tbsp spring onions, chopped
    • 1 tbsp olive oil, for sautéing
    • 2 tbsp low fat Greek yoghurt or light sour cream, for serving

    Optional garnish:

    • Fresh coriander leaves
    • fresh chilli
    • shredded mozzarella


    1. In a large pan, heat olive oil over medium heat. Sauté the onion and garlic for 2 minutes to soften.
    2. Add the kidney beans, corn and Mexican seasoning and cook for 5-6 minutes until heated through, stirring occasionally. Remove from heat.
    3. In a separate bowl, combine the celery, cabbage, lime juice, and spring onions. Toss well to coat the vegetables with the lime juice. Set aside.
    4. Warm the tortillas according to package instructions.
    5. To assemble the tacos, place a spoonful of the bean and corn mixture onto each tortilla. Fold the tortilla in half, pressing gently to seal the filling inside.
    6. Serve the tacos with the celery, cabbage, lime and spring onion salad on the side.
    7. Top with low fat Greek yoghurt or light sour cream, mozzarella and any optional garnishes for topping.


    • To save time, you can use pre-shredded cabbage or a coleslaw mix instead of shredding it yourself.
    • Save time later by doubling the bean and corn filling and storing in the fridge for up to 3 days. It can be reheated as a filling for quesadillas, burritos, or even toasted sandwiches.

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