The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bangin' bean & mushroom taco bowl
Ay caramba – with Mexican-spiced ’shrooms and borlotti beans, a lightly pickled slaw and a zingy salsa of sautéd tomatoes, this dish brings naked taco energy to the table! Shredded gem lettuce and brown rice add crunch and filling power.
Plants 6
SWK: Source of protein
SWK: High fibre
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Serving size
Ingredients
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 240g chestnut mushrooms
- 140g brown rice (100% Brown Rice)
- 1 red cabbage
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 230g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 1 little gem lettuce
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
- 2 tbsp tomato purée
Nutritional Information
Calories: 585
Protein: 26g
Carbs: 103g
Fat: 5.2g
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 280g brown rice (100% Brown Rice)
- 1 red cabbage
- 4 tbsp apple cider vinegar (apple cider vinegar (100%))
- 4 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 400g baby tomatoes
- 3 handful of fresh coriander
- 2 unwaxed lime
- 480g chestnut mushrooms
- 4 tbsp tomato purée
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 460g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 2 little gem lettuce
Nutritional Information
Calories: 595
Protein: 27g
Carbs: 104g
Fat: 5.7g
Bangin' bean & mushroom taco bowl
Ay caramba – with Mexican-spiced ’shrooms and borlotti beans, a lightly pickled slaw and a zingy salsa of sautéd tomatoes, this dish brings naked taco energy to the table! Shredded gem lettuce and brown rice add crunch and filling power.
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Dairy
Allergens: Milk
Cooking Instructions
Before you start
- 1x saucepan
- 1x small saucepan
- 1x non-stick frying pan
Start the rice
- Cook the rice in boiling water for 25-30 mins, then drain.
Pickle the cabbage
- Meanwhile, core, trim and thinly slice the cabbage.
- In a small saucepan, combine the cabbage with the vinegar, a pinch of Mexican spice and 50ml water (100ml for 4 portions). Lightly season to taste with salt and bring to the boil.
- Simmer for 1 min, then remove from the heat, stir well and leave to cool.
Do the salsa!
- Halve the tomatoes, and finely chop the coriander.
- Spritz a non-stick frying pan with cooking spray and put it over a high heat. Fry the tomatoes for 3-4 mins, until soft.
- Transfer the tomatoes to a bowl, squeeze in the juice from the limes (to taste) and add half the coriander.
Spice & simmer
- Thinly slice the mushrooms.
- Keep the frying pan over a high heat and spritz with a little more cooking spray. Tip in the mushrooms and cook for 4-5 mins, until golden brown, then add the remaining Mexican spice, the tomato purée and garlic paste.
- Add the beans and their water, pour in 100ml water (150ml for 4 portions) and simmer for 4-5 mins, until the sauce coats the beans.
Finish & serve
- Trim the lettuces and thinly slice. Stir the remaining coriander into the beans.
- Carefully spoon the beans, rice, lettuce, pickled cabbage and tomato salsa into your bowl. Drizzle over the yogurt and serve.