Spice things up this month! From Black Bean Tacos, to Veggie Fajita Nachos, cook up a feast with our Mexican inspired recipes. Why not pair with our 4-ingredient Jam Margarita?

Chana Masala

Looking for a warming crowd pleaser now the sun is hiding from us? 🍽 This Chana Masala is packed full of goodness and ingredients which you’ll find in your cupboards - which means you don’t have to leave the house in this drizzly weather!

Cook time: Less than 30 minutes
Serves: 8


  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 2 large red onions, cut into wedges
  • 1 tbsp sugar
  • 6 garlic cloves, minced
  • 1 tbsp ginger powder
  • 2 tbsp medium curry powder
  • 1 1/2 tbsp smoked paprika
  • 1 tbsp garam masala
  • 2 x 400g tins chickpeas, drained
  • 400g tinned chopped tomatoes
  • 1 bunch coriander, roughly chopped
  • To serve: mango chutney/raita/chapatis/basmati rice/naans


  1. Heat your oil in a large, deep, non-stick pan over a medium high heat and add your cumin seeds, moving about for a min or so until darkened before adding your bay leaves and onions.
  2. Add a tsp of salt and a tbsp of sugar and fry for 3-5 mins, stirring as you go before adding your garlic and ginger and giving a stir.
  3. Reduce your heat to medium, add all of your remaining spices and give a stir before tipping in your chickpeas and stirring again to fully coat.
  4. Add your tomatoes plus 200ml of water, stir and allow to simmer for 15 mins until your sauce is beginning to reduce.
  5. Use your spoon to roughly mash around a quarter of the chickpeas as this will add texture and thicken your sauce. Give a further stir and add a little water if you would like to loosen.
  6. Taste and add more salt if needed before mixing through 3/4 of your chopped coriander.
  7. Finish with a sprinkle of coriander and place in the middle of the table with bowls to serve and your favourite Indian sides for a taste of North India using all of your cupboard staples!

Black Bean Tacos

Stuck for midweek meal inspo? Our Black Bean Tacos are the ultimate after school crowd pleaser, deliciously cheesy and packed with masses of hidden veggies too. After you try this, you’ll wish it was Taco Tuesday every day 🌮

Cook time: 30 minutes
Serves: 4-6


  • 2 cans of black beans
  • 10 -12 Mini tortillas or corn tortillas 
  • 200 grams mushrooms 
  • 5 garlic cloves 
  • 2 red onions 
  • 1/4 cup olive oil 
  • 1 tbsp smoked paprika 
  • 1 tbsp Cajun seasoning 
  • 1 tsp oregano 
  • 2 tsp cumin 
  • 1 tsp turmeric 
  • 2 freshly chopped tomatoes
  • Salt and pepper 
  • 1/3 cup BBQ Sauce
  • 2 cups Cheddar cheese 
  • Guacamole 
  • Sour cream

For homemade guacamole

  • 3 ripe avocados
  • Juice of 2 lemons
  • 1/2 cup fresh coriander chopped finely
  • 1 cup cherry tomatoes
  • 1 small red onion, chopped finely


  1. Add the diced onions, garlic, portobello mushrooms and oil to a pan and sauté until soft and translucent (5 minutes).
  2. Add the smoked paprika, Cajun seasoning, oregano, ground cumin, ground turmeric, fresh chopped tomatoes and salt to the pan and sauté for a few more minutes until aromatic.
  3. Drain the black beans, add to the mixture along with the barbecue sauce. If the mixture is too dry add 1/3 cup water to allow everything to cook thoroughly and caramelise. (5 minutes).
  4. Fill each mini tortilla with 2 tablespoons of the mixture. Fill the remaining space with cheddar and fold them over.
  5. Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream.
  6. To make the guacamole: finely dice the onion and cherry tomatoes and add this to the forked mashed ripe avocados. Add the juice of 1 lemon along with 1/2 teaspoon of salt and chopped coriander. Enjoy!

Veggie Fajita Nachos

Did someone say fakeaway Friday? 🍽 Shake your maracas as this magnificent Mexican feast is cheap as tortilla chips. Our veggie fajita nachos will certainly ‘guac’ everyone’s world, perfect for sharing with your family and friends this weekend.


  • 3 tbsp olive oil (2 for pan and 1 for guacamole)
  • 1 red onion, peeled and cut into wedges
  • 1 large red & 1 large yellow pepper, sliced
  • Juice of 1 lemon (1/2 for pan and 1/2 for guacamole)
  • 400g tinned black beans, drained and rinsed
  • 180g lightly salted tortilla chips
  • Large handful jalapenos
  • 100g Cheddar
  • 200g tub salsa
  • 2 avocados, roughly chopped

To serve (optional)

  • Large handful coriander, roughly chopped
  • 100ml soured cream


  1. Pre-heat your oven to 200C/180C fan/gas 6 and add 2 tbsp of olive oil to a large, non-stick frying pan over a medium-high heat.
  2. Add your onions, pepper and juice of half a lemon to the pan and cook for 5 mins, stirring as you go until softened. Add your black beans and cook for a further couple of mins. Taste and season!
  3. Pour half your tortilla chips into a layer in an oven-proof dish and then layer half of your pan of veggies and beans evenly over the top. Top with the rest of your tortilla chips and evenly distribute the rest of your veggies and beans on top. 
  4. Evenly sprinkle over jalapenos, Cheddar and then dollop with salsa before popping in the oven for 10 mins until your cheese has melted and tortillas are golden.
  5. Whilst you wait, mix your avo with the rest of the lemon, a tbsp of olive oil and pinch of salt and pepper in a small bowl and set to one side.
  6. Remove from the oven, top with guacamole, dollop with soured cream and sprinkle with coriander. An absolute Mexican fiesta of flavours that are sure to beat your Friday night takeaway, so dig in and get sharing!

Crispy Chilli Mince Tacos

Time to decide what’s for tea again? Try our crispy chilli mince beef tacos this week 😋 Crunchy taco shells packed with delicious chilli-con-carne and served with a creamy avocado and jalapeño dip, you’ll wish it was Taco Tuesday every day 🌮


For the tacos

  • 8 taco shells
  • 200g minced beef
  • 2 red peppers, sliced
  • 1 green pepper, sliced
  • 1 red onion, sliced
  • 1 tin red kidney beans
  • 1 Morrisons Chili Con Carne mix
  • 100g Morrisons Savers Grated Mixed Cheese

For the dip

  • 2 small avocados
  • 1 tbsp pickled jalapenos
  • 1 lime, juiced
  • 1 tbsp sour cream or mayonnaise


  1. De-stone and peel the avocado then pop in a bowl with the jalapeños, sour cream and lime juice and blitz with a stick blender.
  2. For the tacos, heat a large skillet and add a little oil, then add the mince and stir until brown.
  3. Add the chilli con carne mix, kidney beans and chopped tomatoes – then stir well.
  4. Next add the sliced pepper and onions and cook until soft. Add some salt and pepper to taste.
  5. Add the taco shells to a baking tray and spoon the mixture in then sprinkle generously with cheese - don’t worry if you get cheese on the sides.
  6. Bake in the oven at 160° until the cheese is melty and crispy.
  7. Serve with your pre-prepared dip and mixed salad, then dig in!

Jam Margarita

You can make our 4-ingredient jam margarita with…you guessed it, just 4 ingredients 🍸 Grab some lime, jam, Cointreau, and tequila to shake up a deliciously fresh drink for guests at your next summer party.

Time: 5 minutes
Serves: 1


  • 25ml lime juice
  • 1 1/2 tbsp smooth strawberry jam
  • 50ml tequila
  • 25ml Cointreau

Garnishes (optional) 

  • 3 tsp salt
  • 2 lime wedges
  • Strawberries


  1. For extra garnishing, start by sprinkling salt onto a plate. Run the rim of your glass with a lime wedge and then dip the rim of the glass in the salt to fully cover. Fill with ice.
  2. Mix your lime juice, jam, tequila, and Cointreau in a small jug until combined. Fill your empty jam jar with ice, pour over your mix, pop the lid on and shake vigorously for 20 seconds until the outside of the shaker feels very cold.
  3. Strain into your glass and garnish with a strawberry and lime wedge.