LASCO Spicy Beans Taco

Prep Time
10 minutes
Cooking Time
Total Time
10 minutes
10 servings


  • 1 pack Jumbo taco shells
  • 1 tbsp. Olive oil
  • 1 Red onion, finely chopped
  • 2 Garlic cloves, crushed
  • 2 Tomatoes, diced
  • 1 can LASCO Baked Beans 400g
  • 1 can LASCO Broad Beans 400g, drained
  • 1 tbsp. LASCO Hot Pepper Sauce
  • 1 tsp. Lime Juice
  • ½ cup Parsley leaves, chopped
  • ½ cup Sour cream, to serve
  • 1 Avocado, peeled, stone removed


Step 1: Preheat and Warm Taco Shells
  1. Preheat oven to 180°C.
  2. Line a large baking tray with baking paper.
  3. Place taco shells slightly apart on the tray, leaving the provided 'wedge' in the center of the shells.
  4. Heat for 7 minutes or until hot but not browned.
Step 2: Prepare Filling
  1. Meanwhile, heat oil in a non-stick frying pan over medium heat.
  2. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion is soft.
  3. Add tomatoes, beans, LASCO Hot Pepper Sauce, and 1/4 cup cold water.
  4. Bring to the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until the sauce has reduced.
  5. Stir in chopped parsley.
  6. Crush avocado with lime juice and a pinch of salt.
Step 3: Assemble Tacos
  1. Divide the bean mixture between taco shells.
  2. Top with crushed avocado and sour cream.
  3. Sprinkle with additional parsley and serve.


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