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What you need
3 tsp olive oil
8 x ready made taco shells
1 x large onion, finely diced
2 x celery stalks, finely diced
2 x cloves of garlic, crushed
25 g taco seasoning mix
1 x 400 g tin kidney beans
sweet potato, peeled and diced
Philadelphia Light with Sweet Chilli, plus extra to serve
100 ml vegetable stock
2 x vine tomatoes, roughly chopped, to serve
0.5 x iceberg lettuce, shredded
1 x lime, quartered, to serve
2 tsp red chilli, thinly sliced
1 x small handful of coriander, roughly chopped
2 x spring onions, sliced thinly
1 x avocado, flesh removed and thinly sliced
How to make it
Preheat your oven to 200 °C/fan 190 °C/gas mark 6.
In a large frying pan, heat 2 tsp of the oil over a medium heat and fry the onion, celery and garlic for 5 to 7 minutes, until softened but not coloured.
Add the taco seasoning mix and fry for a further 30 seconds.
Add the kidney beans with their liquid, diced sweet potato, and vegetable stock. Stir well, place a lid on top and leave to cook for 15 minutes.
Take off the heat and stir through the Philadelphia Sweet Chilli until thoroughly combined.
To assemble your tacos, fill with shredded iceberg and a large spoonful of the sweet potato and bean mixture.
Add a small handful of the diced tomatoes, a few slices of avocado, sliced spring onions, coriander, jalapenos and/or red chilli.
Finish with an extra dollop of Philadelphia Sweet Chilli and serve immediately with a wedge of lime to squeeze over.
Recipe or Meal Type
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Terms and Conditions
Family Cook Up Gift with Purchase