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Taco Bowl with Spicy Beans, Salsa, Avocado and Sour Cream

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

15.9g

Energy (kJ)

3140kJ

Energy (kcal)

750kcal

Carbohydrate incl. fibre (g)

79.4g

Carbohydrate excl. fibre (g)

63.3g

Sugar (g)

9.4g

Fibre (g)

16.1g

Fat (g)

45.2g

Saturated fat (g)

11.7g

Unsaturated fat (g)

23.7g

Monounsaturated fat (g)

11.4g

Polyunsaturated fat (g)

12.3g

Trans fat (g)

0.3g

Cholesterol (mg)

9mg

Sodium (mg)

1277mg

Salt (g)

3.19g

Vitamin A (IU)

627IU

Vitamin C (mg)

34.2mg

Calcium (mg)

203mg

Iron (mg)

4.81mg

Potassium (mg)

1002mg

Total

63.5g

12558kJ

3001kcal

317.6g

253.1g

37.8g

64.5g

180.7g

47.0g

94.9g

45.6g

49.4g

1.2g

37mg

5108mg

12.76g

2509IU

136.7mg

811mg

19.23mg

4007mg

  • 30 ml vegetable oil
  • 1 medium-sized onion, finely chopped
  • 2 garlic cloves, minced
  • 30 ml tomato paste
  • 5 ml Robertsons crushed chillies
  • 1 sachet (48 g) Knorr savoury mince Dry Cook-In-Sauce
  • 600 ml water
  • 2 x 400 g tin black beans, drained and rinsed
  • the juice of 1 lime
  • Robertsons Atlantic sea salt to season
  • Robertsons black pepper to taste
  • 125 ml sour cream
  • 80 ml Knorr creamy garlic and herb salad dressing
  • 125 ml Mexican salsa
  • 1 avocado, mashed
  • 8 sprigs fresh coriander
  • 4 limes cut into wedges
  • 250 g of corn chips (taco chips)