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, finely diced
stalks, finely diced
1 x 400 g tin
, peeled and diced
Philadelphia Light with Sweet Chilli
, plus extra to serve
, roughly chopped, to serve
, quartered, to serve
, thinly sliced
small handful of
, roughly chopped
, sliced thinly
, flesh removed and thinly sliced
Preheat your oven to 200 °C/fan 190 °C/gas mark 6.
In a large frying pan, heat 2 tsp of the oil over a medium heat and fry the onion, celery and garlic for 5 to 7 minutes, until softened but not coloured. Add the taco seasoning mix and fry for a further 30 seconds. Add the kidney beans with their liquid, diced sweet potato, and vegetable stock. Stir well, place a lid on top and leave to cook for 15 minutes. Take off the heat and stir through the Philadelphia Sweet Chilli until thoroughly combined.
To assemble your tacos, fill with shredded iceberg and a large spoonful of the sweet potato and bean mixture. Add a small handful of the diced tomatoes, a few slices of avocado, sliced spring onions, coriander, jalapenos and/or red chilli. Finish with an extra dollop of Philadelphia Sweet Chilli and serve immediately with a wedge of lime to squeeze over.
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