Bean tacos with crunchy slaw
Spiced beans, lemony yoghurt slaw and warm tortillas – everyone fills their own.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4 people
- Vegetarian
- Quick
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- White cabbage200 g
- Greek yoghurt150 g
- Lemon1
- Sunflower oil2 tbsp
- Red onion1
- Garlic1 clove
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Chilli flakes½ tsp
- Tinned kidney beans (400 g)2
- Tinned sweetcorn1
- Tortilla wraps8
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Slice the cabbage very thinly, salt it and mix with the yoghurt and the juice of half the lemon. Set aside while you make the rest – it softens a little as it sits.
Cook half the chopped red onion in the oil over a medium heat for 4 minutes, then add the crushed garlic, cumin, paprika and chilli and stir for 30 seconds.
Add the drained beans and sweetcorn and mash some of the beans with a fork to make it creamy. Heat through for 5 minutes, then season with salt and a little lemon juice.
Warm the tortillas in a dry pan for 20–30 seconds on each side and keep them warm wrapped in a tea towel.
At the table, everyone fills their tortillas with beans, slaw and a few slices of raw red onion.