Chilli Bean & Egg Tacos recipe


  • 2 tsp vegetable oil
  • 1 bunch spring onions, finely chopped
  • 160g cherry tomatoes, halved
  • 1 x 400g tin fiery chilli beans
  • 20g jarred green jalapenos, drained
  • Freshly ground black pepper
  • 1 lime
  • ½ small bunch coriander, roughly chopped
  • 2 eggs
  • 2 x medium corn wraps
  • 50g guacamole
  • 50g soured cream
  • 50g tomato salsa


Calories columnFat columnSaturates columnSugars columnSalt column
581 per serving
29% %GDA
23g per serving
33% %GDA
7g per serving
35% %GDA
15g per serving
17% %GDA
4.30g per serving
72% %GDA


  1. Heat a frying pan until hot, add the oil and spring onions and fry for 2 minutes until just softened.

  2. Add the cherry tomatoes and cook for 3 minutes until hot through, then crush down lightly with the spoon, add the tinned beans and cook for another 2 minutes.

  3. Season well with black pepper then squeeze in the juice from half the lime and half the coriander.

  4. Heat a second frying pan until hot. Add the tortilla wraps one at a time and fry in each side for 30-45 seconds until just golden brown.

  5. Split between serving plates then spoon the bean mixture over ¾ of the wrap.

  6. Return the pan to the heat, add the remaining oil and crack the eggs in. Fry for 2-3 minutes until cooked to your liking. Place immediately on top of the beans, then scatter with the rest of the coriander and limes.

  7. Serve with the guacamole, soured cream and salsa alongside.