Tacos with beans, chicken and corn

Serves: 4

Time to make: 30 mins




  • oil spray
  • 500g chicken mince
  • 1 cup frozen corn
  • 3 tablespoons Mexican spice
  • 400g can red kidney beans in spring water
  •  1 cup frozen mixed vegetables
  • 8 corn taco shells
  • 1/2 cup crumbled feta, to serve
  •  4 tablespoons fresh coriander leaves, to serve
  • lime wedges, to serve


  • Kilojoules 1970kJ
  • Calories 470cal
  • Protein 40g
  • Total fat 17g
  • Saturated fat 6g
  • Carbohydrates 35g
  • Sugars 4g
  • Dietary fibre 11g
  • Sodium 780mg
  • Calcium 180mg
  • Iron 3.5mg



  1. Preheat oven to 200°C.
  2. Spray a saucepan with oil and set over a medium heat. Add chicken mince and cook, stirring occasionally, for 10 minutes until nicely browned.
  3. Add corn and spice and cook, stirring, for 2 minutes. Add kidney beans and frozen veges and cook, stirring, for 5-8 minutes.
  4. While beans and vegetables cook, in the oven heat taco shells according to packet instructions.
  5. To serve, spoon the chicken mix into the tacos, top with feta, coriander and squeeze over lime juice.


Variations Make it gluten free: Check Mexican spice is gluten free.

Thank you to Healthy Food Guide for the recipe.