Smokey Beef and Black Bean Tacos

Preparation Time 10 minutes
Cooking Time 30 minutes
Standing/Marinating 0 minutes
Serves 3-4 portions
500g beef mince 1 Tbsp Kikkoman soy sauce
2 cloves garlic, chopped 30ml vegetable oil
100ml beef stock Salt and Pepper to season
100ml red wine 400g can black beans, drained
50g tomato paste Small bunch coriander, chopped
2 Tbsp chutney 6 – 8 taco shells
2 tsp Cape Herb and Spice smokey chipotle chilli 1 ripe avocado, peeled and sliced
2 tsp Cape Herb and Spice Texan steakhouse spice 1/2 iceberg lettuce, finely shredded
1 Tbsp sugar soured cream, to serve (optional)


  1. In a medium pot, heat a little oil over medium heat and fry the beef until browned lightly. Separate any clumps with a fork, as this will allow the flavours to bind better to the meat. 
  2. Add the tomato paste and allow to simmer for a few minutes before adding the stock, chutney, red wine and sugar.  Allow to cook for 5 minutes. 
  3. Add the soy sauce and spices and season with salt and pepper. 
  4. Simmer uncovered for 20 minutes until the meat is tender and the liquid in the sauce is well reduced. Re-season if necessary. 
  5. Add the bolognaise sauce to lasagne, pasta, Mexican tacos and various other accompaniments. 
  6. Add the beans, season and cook for a further 2 mins.  
  7. Heat the tacos following pack instructions. 
  8. Use the beef and bean mix to fill the tacos, top with slices of avocado or guacamole, shredded iceberg lettuce and a dollop of soured cream. 
  9. Serve hot and garnish with coriander.