Kidney Bean Chicken Tacos

 Serves 4


For the tomato salsa:

  • 3 medium fresh tomatoes, finely chopped
  • ½ a red onion, finely chopped
  • 2 green chillies, deseeded and finely chopped
  • Juice of 1 lime
  • Handful of fresh coriander, chopped
  • ½ tsp ground cumin
  • Salt and black pepper

For the refried beans:

  • 2 x 400g tins of Batchelors Kidney Beans, drained
  • 2 tbsp vegetable oil
  • 3 garlic cloves, pressed or finely chopped
  • 1½ tsp cumin
  • ½ tsp cayenne pepper
  • 50ml chicken stock
  • Handful of fresh coriander, chopped

To serve:

  • 8 small hard taco shells or small soft tortillas
  • 500g shredded chicken, warm
  • 2 Little Gem lettuces, chopped
  • 120g Feta, crumbled
  • Hot sauce (optional)
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  • In a bowl, combine all of the ingredients for the tomato salsa. Stir well, season to taste and set aside.
  • For the beans, heat the oil in a pan over a medium heat. Add the garlic and cook for one minute until softened, stirring.
  • Add the cumin, cayenne pepper, kidney beans and stock and cook for 2-3 minutes.
  • Mash the beans with a potato masher, leaving them slightly chunky. Stir until warmed through and creamy. Stir in the coriander. Set aside until ready to use.
  • Serve the taco shells with the tomato salsa, refried beans, chicken, lettuce and Feta. Drizzle with hot sauce, if desired.

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