This is a good staple recipe that you can jazz up however you like: throw in some capsicum, add a homemade cheese, or swap out the corn chips for a whole baked potato for a heartier meal!
You will need
Serves 2
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 tablespoon taco seasoning mix (see recipe below)
- 400 g tin four-bean mix, rinsed and drained
- 1 large ripe tomato, diced
- 230 g (1 packet) corn chips
- 100 g dairy-free cheese*, grated (optional)
- 1 cup sweet corn kernels, rinsed and drained
- Small handful coriander, roughly chopped
- Pickled jalapeño chilli slices, to serve (optional)
- Guacamole, to serve
Taco Seasoning Mix**
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chilli flakes
- 1 teaspoon dried oregano
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- Pinch of sea salt
- Pinch of black pepper
Directions
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Step 1
Combine all the taco seasoning mix ingredients in a small bowl and set aside.
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Step 2
Heat the oil in a large saucepan and fry the onion over medium heat for 1-2 minutes, until softened and slightly translucent. Add the taco seasoning mix and stir for about 30 seconds, until all the aromas are released. Add the beans and stir to coat with the spice mix, then stir in the tomato and cook for 4-5 minutes, stirring frequently until slightly thickened.
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Step 3
To serve, arrange the corn chips on a plate, then scatter with the cheese, if using. Top with the hot bean mix, sprinkle with the corn kernels and top it off with a generous spoonful of guacamole.
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Step 4
Garnish with coriander, and squeeze the other half of lime over the top. Serve with a small bowl of jalapeños for those who like a bit of a kick.
Hot tip!
*If you want to use a homemade cheese, try our stretchy, gooey, melty mozzarella! Before adding the other toppings, pop the cheese-scattered chips in the oven at 180°C for 5-10 minutes, keeping an eye on them to make sure the chips don’t burn.
**If you’re short on spices (or time), you can use a packet of premixed taco seasoning from the supermarket.
