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Espresso black bean tacos recipe

Espresso black bean tacos recipe

5 ratings

For a vegetarian feast that's sure to impress, try this easy taco recipe with a surprising coffee twist. Coffee gives gorgeous depth of flavour and adding just a little ground espresso to the pepper sauce makes a real difference. Black beans and roasted peppers are simmered in paprika-spiced sauce before being piled into soft tortillas and topped with pickled red onion and crumbly cheese. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 571 calories / serving
  • Freezable
  • Vegetarian


  • 1 tbsp olive oil
  • 3 red onions, 2 chopped, 1 thinly sliced
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp crushed chillies
  • 460g jar roasted red peppers, drained, 3 diced
  • 3 tbsp tomato purée
  • 5 tbsp red wine vinegar
  • 3 x 400g tins black beans, drained and rinsed
  • 1 tbsp ground espresso coffee
  • 2 tbsp brown or white sugar
  • 1 vegetable stock cube, crumbled
  • 8 mini white tortilla wraps
  • 30g pack coriander, leaves roughly chopped
  • 200g pack reduced-fat salad cheese, crumbled
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    5g 23%
  • Sugars

    14g 15%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 77g Protein 30.8g Fibre 16.2g


  1. Heat the oil in a deep saucepan over a medium heat and add the chopped onion; cook for 5 mins to soften. Stir in the dried herbs and spices and cook for 1-2 mins until fragrant.
  2. Blitz the whole peppers, tomato purée, 3 tbsp vinegar, 200ml water and half a tin of beans in a food processor to a smooth sauce.
  3. Stir the pepper sauce, the coffee and 1 tbsp sugar into the spiced onions. Add the stock cube and 400ml boiling water, then simmer gently for 20 mins. Meanwhile, mix the remaining 2 tbsp vinegar and 1 tbsp sugar in a bowl and stir in the sliced onion. Leave to pickle, stirring occasionally.
  4. When the chilli sauce has thickened slightly and smells rich and smoky, stir in the remaining beans and diced peppers. Bubble for 10 mins, then season with black pepper to taste.
  5. Meanwhile, warm the tortillas to pack instructions. Spoon the chilli into the tortillas, then top with the coriander, cheese and pickled onions.

Freezing and defrosting guidelines

Freeze bean mix only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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