Mary McCartney
| June 14, 2013

Meatless Monday has never looked this good.

Whether you're looking to whip up a quick, satisfying meal or just want something to crunch on, you might want to try Mary McCartney’s vegetarian twist on a classic Mexican dish. You may have heard of this photographer/food consultant's father, known as Paul McCartney (yes, that one). Yet it was her mother who would have an impact on one of her favorite meals.

READ: Chipotle's New Vegan Sofritas: Tofu or Snafu?

“I’ve always loved tacos, but this is a little deviation from how I usually make them, to include the corn,” explains McCartney. “My mum loved Mexican food and she also loved corn, eating it from the cob when it was in season. I think it adds a lovely, crunchy texture to this particular taco combination. The added bonus is that these are quick and easy to make.”

Filled with hearty black beans, jalapeno for an added kick and creamy feta cheese, these tacos are perfect to serve during those sun-soaked outdoor gatherings.


Mary McCartney's Black Bean Feta Tacos

Cooking Method: 
2 tacos per person


  • 3 tbsp. vegetable or light olive oil
  • 1 medium onion, finely chopped
  • 15 oz. canned black beans
  • 3 cloves garlic, finely chopped
  • 4 slices pickled jalapeno (from a jar), chopped, or ½ teaspoon chili flakes, or ½ teaspoon finely chopped fresh red chili
  • Pinch sea salt, or to taste
  • ½ teaspoon ground cumin
  • 3 oz. sweet corn, cut (1 large cob fresh, or frozen, or canned)
  • 4 taco shells
  • 3 oz. feta cheese, crumbled
  • Juice of 1 lime


  1. Preheat the oven to 350°F.
  2. Heat the oil in a medium frying pan over medium heat and saute the chopped onion for 5 minutes.
  3. Drain and rinse the black beans, and then stir them into the onion in the pan.
  4. Add the garlic, jalapeno or chili, the sea salt, and the cumin, and heat for 5 minutes until cooked through.
  5. To cook the corn (if fresh), place it in a small saucepan with boiling water and simmer for a couple of minutes until hot; drain.
  6. In the meantime, wrap the taco shells in aluminum foil and put them in the oven for 5–10 minutes to heat up.
  7. When the taco shells are warm, remove them from the oven, then divide the bean mix evenly Between the 4 tacos, top with the cooked corn and, finally, sprinkle the crumbled feta over the top. Finish off with a little squeeze of lime juice, and serve hot.