Serves 4
Tacos by Sacla' 1


  • 1 tbsp olive oil
  • 1 red, finely chopped
  • 1 orange pepper, finely chopped
  • 400g tin black beans, drained
  • 1 jar Sacla’ Vegan Bolognese Sauce
  •  8 vegan tacos

For the topping

  • 1-2 avocados, halved, stoned and chopped tossed with lemon juice to stop discolouration
  • 1 red onion, finely sliced (soaked in water for 5 mins)
  • A small handful of coriander leaves, finely chopped
  • 250ml (generous 1 cup) single cream alternative
  • Lime wedges, for serving
  • A squeeze of lemon juice


  1. Preheat the oven to 200°C/400F/Gas 6. Heat the olive oil in a large frying pan, add the pepper and cook for 4-5 mins until soft. Stir in the black beans and Sacla’ Vegan Bolognese Sauce and simmer gently until hot.
  2. Sit the taco shells on a baking sheet and put them in the oven for 2 mins until warm.
  3. Spoon the Bolognese mixture into each taco shell.
  4. Mix the vegan cream with a squeeze of lemon juice to sour.
  5. Top each taco with avocado, red onion and a sprinkle of coriander.
  6. Serve with a lime wedge and a drizzle of the soured cream.

Recipe and images courtesy of Sacla’

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