Refried bean chicken tacos

Refried bean chicken tacos

Serves 4


For the tomato salsa:

3 medium fresh tomatoes, finely chopped

½ a red onion, finely chopped

2 green chillies, deseeded and finely chopped

Juice of 1 lime

Handful of fresh coriander, chopped

½ tsp ground cumin

Salt and black pepper


For the refried beans:

2 tbsp vegetable oil

3 garlic cloves, pressed or finely chopped

1½ tsp cumin

½ tsp cayenne pepper

2 x 400g tins of Batchelors Kidney Beans, drained

50ml chicken stock

Handful of fresh coriander, chopped


To serve:

8 small hard taco shells or small soft tortillas

500g shredded chicken, warm

2 Little Gem lettuces, chopped

120g Feta, crumbled

Hot sauce (optional)


  1. In a bowl, combine all of the ingredients for the tomato salsa. Stir well, season to taste and set aside.
  2. For the beans, heat the oil in a pan over a medium heat. Add the garlic and cook for one minute until softened, stirring.
  3. Add the cumin, cayenne pepper, kidney beans and stock and cook for 2-3 minutes.
  4. Mash the beans with a potato masher, leaving them slightly chunky. Stir until warmed through and creamy. Stir in the coriander. Set aside until ready to use.
  5. Serve the taco shells with the tomato salsa, refried beans, chicken, lettuce and Feta. Drizzle with hot sauce, if desired.


Per serving:

651kcals, 24g fat (7.9g saturated), 55.3g carbs, 8.4g sugars, 54.3g protein, 14.5g fibre, 1.024g sodium


Recipe courtesy of Batchelors.