Chipotle bean tacos with pickled green beans and cucumber

Treat yourself to a quick and delicious Mexican dinner with these scrumptious chipotle bean soft-shell tacos. Pulled together in under 40 minutes, vegetarian meals have never been tastier!

By Hayley Dodd
  • 35 mins preparation
  • Makes 12
  • Print


  • olive oil, for cooking
  • 1 onion, diced
  • 1 tsp ground cumin
  • 250 g French green or yellow beans, trimmed and chopped into 1cm lengths
  • 1/3 cup chipotle sauce
  • 1 can black beans, drained and rinsed
  • 1/4 cup water
  • 2 corn cobs, husks and silks removed
  • 12 small soft tacos, warmed
  • 1 cup Greek-style natural yoghurt
  • 1 cup coriander leaves
Pickled green beans and cucumber
  • 2 tbsp rice wine vinegar or apple cider vinegar
  • 2 tbsp caster sugar
  • 100 g green beans, thinly sliced lengthwise
  • 4 baby cucumbers, thinly sliced lengthwise


  • 1
    Heat a drizzle of oil in a large frying pan over medium-high heat. Add onion and cook for 5 minutes or until softened. Add cumin and green beans and cook for a further 1 minute.
  • 2
    Add chipotle sauce, black beans and the water to onion mixture. Reduce heat to low and simmer for 5 minutes until sauce has thickened and beans are tender.
  • 3
    Meanwhile, char the corn. Heat a large frying pan over high heat. Lightly brush corn with oil and cook for 10 minutes, turning occasionally until charred. When cool enough to handle, stand each cob on its end on a board and run a sharp knife down the sides to remove the kernels in chunks.
  • 4
    To make the pickle, mix vinegar and sugar together until sugar has dissolved. Add beans and cucumber, toss to combine and set aside for 5 minutes to pickle.
  • 5
    Serve the chipotle beans in warm tacos, topped with corn, pickles, yoghurt and coriander leaves.

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