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    Taco dinner

    • 20 mins
    • 40 mins
    • Serves 6

      The elements of this dish can be used in multiple ways – from tacos to burrito bowls, salads to dinner sides.

      Download recipe card


      White beans in tomato sauce:

      • 1 onion, finely chopped
      • 2 cloves of garlic, minced
      • 1 medium carrot, grated
      • 2 sticks of celery, chopped
      • 2 x 400g cans white beans, rinsed and drained
      • 1 tbsp tomato paste
      • 1 tsp sweet paprika
      • 1 x 400g can chopped tomatoes
      • Water, as needed
      • 2 bay leaves
      • Pepper to taste


      Mexican spiced rice:

      • 4 cups cooked brown or black rice (approx 2 cups uncooked)3 tsp ground cumin
      • 2 tsp garlic powder
      • 1 tsp onion powder
      • 2 tsp paprika
      • 2 tsp dried oregano
      • Pinch chilli powder (optional)
      • Water, as needed


      Cashew sour cream:

      • 1 cup soaked cashews, rinsed and drained (either overnight or for 30 minutes in boiling water)
      • 1 lemon, juiced
      • ½ cup Water
      • Chives, finely sliced as garnish (optional)


      To serve:

      • Avocado, mashed
      • Ripe tomatoes, chopped
      • Lettuce, finely sliced
      • Chilli sauce (optional)
      • Corn or whole grain tortillas (or try using lettuce leaves as taco shells instead)
      • Fresh coriander


      1. Make the beans. In a heavy based casserole dish, fry the onion and garlic in 2 tsp of water or vegetable stock. When translucent, add the carrot and celery and cook on a medium heat for about 5 more minutes. Add tomato paste and sweet paprika and stir in, then add tin of tomatoes and beans. Add just enough water to cover the beans, then add the bay leaves and simmer for 20 minutes. Season to taste. Discard bay leaves.
      2. Make the rice. Place the spices in a hot pan and stir frequently until fragrant. Add rice and stir until combined and heated through. Add ¼ cup of water, just enough to make it a bit sticky and moist.
      3. Make the cashew sour cream. Mix all ingredients in a high-speed blender until smooth, adding more water if necessary to achieve the sour cream consistency of your dreams.
      4. Place everything on the table with avocado, tomatoes, lettuce, taco shells or tortillas.

      Chef's Tips

      • The elements of this dish can be used in multiple ways – from tacos to burrito bowls, salads to dinner sides
      • For a gluten-free option, choose corn tortillas.
      • For a nut-free option, omit the cashew sour cream.
      Dr Andrew Davies
      Dr Andrew Davies