Uploaded July 2026 | Updated September 2026, 2 weeks ago
At 3-a-piece, these tacos make a filling and comforting vegetarian dinner. The addition of the marinated onions adds a lip-smackingly tasty tang, and the watercress adds peppery crunch.
Ingredients
Spicy Beans:
400 g (14oz) tin cannellini beans drained and rinsed (240g drained weight)
400 g (14oz) tin kidney beans drained and rinsed (approx 240g drained weight)
300 ml (1 ¼ cups) passata
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
⅛ tsp white pepper
1 tbsp sugar
1 tbsp sriracha
Quick Marinated Onions:
1 red onion peeled and thinly sliced
¼ tsp salt
2 tbsp red wine vinegar
6 tbsp olive oil
1 tsp dried oregano
To Serve:
12 soft tacos or small wheat tortillas warmed
1 avocado de-stoned and cut into small cubes
200 g (7oz pack) feta cheese crumbled
30 g (1 packed cup) fresh watercress
Instructions
✅Start with the onions. Add the sliced onions to a small bowl. Sprinkle over the salt and pour over the red wine vinegar. Put to one side for 15 minutes, giving it a stir a couple of times.
✅Add the cannellini and kidney beans to a saucepan, along with the passata, smoked paprika, garlic powder, salt, white pepper, sugar and sriracha. Stir together and heat through on a medium heat for 10-12 minutes, stirring often and giving the beans a gentle squash with a fork a few times. Turn off the heat.
✅Now come back to the onions. Add the olive oil and dried oregano and stir together.
✅To assemble the tacos, place the warmed tacos on plates. Spoon the bean mixture in the middle. Sprinkle on the avocado chunks and crumbled feta. Use a fork to remove the onions from the marinade and add the onions to the tacos. Top the tacos with the watercress.
✅Serve immediately. You can also drizzle on a little of the onion-oil marinade if you like.
At 3-a-piece, these tacos make a filling and comforting vegetarian dinner. The addition of the marinated onions adds a lip-smackingly tasty tang, and the watercress adds peppery crunch.
Ingredients
Spicy Beans:
400 g (14oz) tin cannellini beans drained and rinsed (240g drained weight)
400 g (14oz) tin kidney beans drained and rinsed (approx 240g drained weight)
300 ml (1 ¼ cups) passata
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
⅛ tsp white pepper
1 tbsp sugar
1 tbsp sriracha
Quick Marinated Onions:
1 red onion peeled and thinly sliced
¼ tsp salt
2 tbsp red wine vinegar
6 tbsp olive oil
1 tsp dried oregano
To Serve:
12 soft tacos or small wheat tortillas warmed
1 avocado de-stoned and cut into small cubes
200 g (7oz pack) feta cheese crumbled
30 g (1 packed cup) fresh watercress
Instructions
✅Start with the onions. Add the sliced onions to a small bowl. Sprinkle over the salt and pour over the red wine vinegar. Put to one side for 15 minutes, giving it a stir a couple of times.
✅Add the cannellini and kidney beans to a saucepan, along with the passata, smoked paprika, garlic powder, salt, white pepper, sugar and sriracha. Stir together and heat through on a medium heat for 10-12 minutes, stirring often and giving the beans a gentle squash with a fork a few times. Turn off the heat.
✅Now come back to the onions. Add the olive oil and dried oregano and stir together.
✅To assemble the tacos, place the warmed tacos on plates. Spoon the bean mixture in the middle. Sprinkle on the avocado chunks and crumbled feta. Use a fork to remove the onions from the marinade and add the onions to the tacos. Top the tacos with the watercress.
✅Serve immediately. You can also drizzle on a little of the onion-oil marinade if you like.
