Vegetarian Tacos
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  • Prep time 10 '
  • Total time 40 '


  • 3 tsp olive oil
  • 8 readymade taco shells
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves of garlic, chrushed
  • 25 g taco seasoning mix
  • 1 x 400 g tin kidney beans
  • 500 g sweet potato, peeled and diced
  • 4 tbsp Philadelphia Light with Sweet Chilli, plus extra to serve
  • 100 ml vegetable stock
  • 2 vine tomatoes, roughly chopped, to serve
  • 0.5 iceberg lettuce, shredded
  • 1 lime, quartered, to serve
  • 2 tbsp jalapenos
  • 2 tsp red chilli, thinly sliced
  • 1 small handful of coriander, roughly chopped
  • 2 spring onions, sliced thinly
  • 1 avocado, flesh removed and thinly sliced


  • 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.


Nutritional Information

Typical values Per recipe
Energy 9983.0 kj
Energy 2384.0 kcal
Fat 84.0 g
Carb 300.0 g
Protein 68.0 g
Saturated fat 26.8 g
Salt 26.0 g
Dietary fibre 64.0 g
Sugars 84.0 g