RECIPE: Smoky Bean Tacos | Sarah Graham

Sarah Graham’s new book, Good + Simple, celebrates natural, whole foods.

The book is a beautiful collection of wholesome recipes for the whole family. Each dish is specifically designed to be easily achieved with simple ingredients, and the dishes cover a variety of dietary preferences and needs. Highlights include smoky bean tacos, Happy Life noodle bowls, and peppermint crisp pudding pots.


Smoky Bean Tacos

Serves 4–6
Ready in 20 minutes


  • 1 red onion, diced
  • Olive oil
  • 1 clove garlic, crushed
  • 1 tsp smoked sweet paprika
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • ½ tsp each ground coriander, dried mixed herbs, and dried chilli flakes (optional)
  • Salt and black pepper, to taste
  • 2 Tbsp tomato paste
  • 1 can whole peeled tomatoes
  • 2 cans kidney beans, drained

To serve

Taco shells + cabbage slaw drizzled with a little olive oil and lemon juice + chopped avo + thinly sliced red onion + fresh coriander + sour cream + lime wedges


Fry the onion with a dash of olive oil over medium heat for 8–10 minutes, until softened. Add the garlic, spices and dried mixed herbs. Season with salt and pepper, and cook for another 2–3 minutes.

Add the tomato paste and cook for a minute. Add the canned tomatoes and mash roughly using a wooden spoon. Stir in the beans and leave to simmer, uncovered, for 15 minutes.

Meanwhile, preheat the oven or air-fryer to 190ºC and prepare all your toppings for serving. Warm the taco shells in the oven or air-fryer for 3–4 minutes just before serving. Serve everything together on a platter so everyone can assemble their own taco.

Fry 250 g minced meat of your choice with the onions.