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Mexi Feast with Coconut Sour Cream

  • Total: Prep time: 15 mins Cook time: 10-15 mins
  • Serves: 2


Guacamole Ingredients

Coconut Sour Cream Ingredients

Bean Mix Ingredients

  • 1/2 brown onion diced
  • 1 garlic clove crushed
  • 1/4 cup tomato paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp chilli
  • 1 tsp parsley flakes
  • 425g can of black beans, drained and rinsed
  • 1/2 lemon juiced
  • 1/2 lime juiced
  • Salt and pepper to taste
  • 4-5 taco shells, warmed
  • 2-3 handfuls tortilla chips
  • 2 cups shredded lettuce
  • 5 cherry tomatoes halved
  • 1/3 cup shredded cabbage
  • 1/3 cup corn kernels
  • 1 chilli diced


Guacamole Method

  1. Mash ingredient together in a bowl until creamy.

Coconut Sour Cream Method

  1. Combine ingredients in a bowl until smooth.

Bean Mix Method

  1. In a pan on medium heat cook the onion and garlic in a splash of water until translucent. Stir through the tomato paste and spices cooking until fragrant.
  2. Add in the black beans, lemon, lime, salt/pepper and cook for 5 minutes on high heat, if needed add a splash of water.
  3. Add the tortilla chips to a bowl and top with the bean mix and other ingredients. Repeat the same with the taco shells.
  4. Add on the guacamole and drizzle on some coconut sour cream and enjoy!

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