Mexican Black Bean Tacos with Roasted Veggies

July 05, 2020 1 min read

Serves 4


  • 1 x fiid Smoky Mexican Black Bean Chilli
  • ½ x jar roasted Red Peppers, drained & sliced
  • 1 x Sweet Potato, cubed
  • ½ x Cauliflower
  • 1 x Avocado
  • Handful of fresh Coriander
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 2 x Limes
  • 8 x Tortillas


  1. Preheat your oven to 190C.
  2. Peel and dice the Sweet Potatoes into small cubes and chop half a head of Cauliflower into medium chunks. Place both into a roasting tin along with your olive oil and a sprinkling of Smoked Paprika. Toss together to coat evenly and place into the oven to roast for 25 minutes.
  3. Heat your Fiid Smoky Mexican Black Bean Chilli in a saucepan and bring to a simmer. Once your roasted vegetables are cooked add them to the Chilli.
  4. Slice your Roasted Red Peppers from the jar and add to the saucepan mix too. Keep warm while you get the rest of your ingredients together.
  5. Heat your Tortillas according to the directions on the pack.
  6. Cut your avocado into cubes and add a squeeze of lime.
  7. Roughly chop the coriander.
  8. Place all your components into separate bowls at the centre of the table and get building your tacos, enjoy!