Bean & Vegetable Tacos

Mexican food  for me 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?