Another day another Taco dinner.

We’d had a few pints last Sunday and stumbled into our local M&S to get some bits for dinner. We were doing that thing you do when you’re really hungry and adding everything to the basket and when we spotted that M&S are now doing soft shell tacos I threw 4 packets (rather aggressively) in with the £7 worth of olives and artichokes we decided we needed and off we went. The tacos are currently on offer for £1 per pack and they’re pretty good. Making my own tacos is still on my lazy ass agenda but in the meantime these will do nicely and are cheaper and easier to get my hands on that the taco shells I previously recommended from MexGrocer.


So, back to business, here is what went on my tacos tonight.


1 cup/tin of black beans

3 crushed cloves of garlic

1 teaspoon of lemon pepper (regular black pepper is fine too)

Juice of 1/2 a lime

1/4 teaspoon sugar

2 large teaspoons of smoky chilli paste (I like this one and this one)

2 teaspoons of tomato paste

A splash of water


Throw everything in a non-stick saucepan and cook the beans down until they’re a similar consistency to refried beans. Done.



1 block of silken tofu, drained & cut into bite size pieces

1 green bell pepper, chopped into bite size pieces

2 red birds eye chillies, chopped

1/2 teaspoon sugar

1 teaspoon cumin

1/2 teaspoon chilli flakes

1 teaspoon Mexican oregano

1/2 teaspoon lemon (or any type) pepper


Fry the tofu & pepper for a few minutes in some coconut oil. Then add the herbs/spices/chillies. Cook until the tofu is golden around the edges and the peppers are soft.

I created a well in the middle of my tofu/pepper mixture to heat through some sweetcorn to go with the tacos too. Save having to use a new pan          ¯\_(ツ)_/¯


I served mine with some avocado, spring onions & tomato. A pint of tap water and Jim Gaffigan’s Stand Up on Netflix. Joy.

You can read my last Taco post here


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