Cheap, cheerful and with a spicy kick, this tasty chilli is great for gatherings and teenagers love it.


  • 4 tacos, lightly warmed in oven

  • 2 tbsp olive oil

  • 400g tinned red kidney beans, drained

  • 3 tbsp Mexican chilli salsa

  • 1 tsp ground cumin

  • 1 good-sized tsp Vegemite or Marmite

  • 3 tbsp boiling water

  • To serve

  • Half an iceberg lettuce, finely shredded

  • 2 tbsp sour cream or crème fraiche

  • 2 tbsp Mexican chilli salsa

  • Half an avocado, diced and tossed in lime juice

  • 2 tbsp sliced pickled jalapeno chillies, chopped


  • 1.

    Heat the oven to 180C. Heat the taco shells upside down on a tray for 1 to 2 minutes. Heat the olive oil in a non-stick frying pan and add the beans, stirring well with a wooden spoon. Add the salsa, cumin, sea salt, pepper, Vegemite and water, stirring well.

  • 2.

    Mash the beans roughly in the pan with a potato masher.

  • 3.

    Pile some shredded lettuce into each taco shell, spoon the beans on top, and add a dollop of sour cream, and an extra dollop of salsa. Scatter with diced avocado and jalapeno chillies and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 492kj
  • Fat Total 12g
  • Saturated Fat 2g
  • Protein 25g
  • Carbohydrate 74g
  • Sugar 5g
  • Sodium 267mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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