Speedy beef tacos

Use leftover sauce from our Spaghetti Bolognese with salami & basil recipe to rustle up these speedy beef tacos

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 744
  • fat 39g
  • saturates 15g
  • carbs 49g
  • sugars 20g
  • fibre 7g
  • protein 35g
  • salt 4.1g


  • 1 red onion, thinly sliced
  • ½ tsp sugar
  • 100ml cider vinegar
  • 400g can black beans or kidney beans, drained
  • 3 tbsp chilli sauce
  • 8 corn tortillas
  • 1 little gem lettuce, shredded
  • 1 avocado, stoned, peeled and cut into chunks
  • 150g pot soured cream


  1. Quickly pickle the onion: put it in a bowl and sprinkle with the sugar and 1?2 tsp salt. Leave for 10 mins, then stir in the cider vinegar and leave to pickle for another 10 mins.

  2. Meanwhile, stir the beans and chilli sauce into the Bolognese and heat for 10-15 mins until piping hot. Add a little water if the mixture seems too thick.

  3. Heat the corn tortillas following pack instructions. Top with spoonfuls of the Bolognese, some pickled onions, lettuce, avocado and a dollop of soured cream.

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