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Bean Supreme DIY taco platter

Serves 4-6
Prep time: 20 mins
Cooking time: 5 mins

This vegetarian taco platter is the perfect way to enjoy a family gathering or Saturday night fiesta. It's easy and quick to make, and very delicious!



Beans & Rice  

  • 250g cooked rice  
  • ½ cup canned black beans, drained  
  • ¼ cup fresh coriander or parsley, roughly chopped  
  • Juice of 1 lime 

Tomato Salsa/ Pico de Gallo 

  • 3 truss tomatoes, deseeded and diced  
  • ½ red onion, finely diced 
  • ½ green chilli, deseeded and finely diced  
  • Juice of 1 lime  
  • ½ cup fresh coriander or parsley, roughly chopped  
  • Pinch of ground cumin  


  • 2 x Bean Supreme Marinated Chilli & Lime Jackfruit, heated  
  • 8-12 small tortillas, warmed   
  • 2 cups shredded cabbage 
  • Sour cream or coconut yoghurt 


  • Sliced avocado 
  • Fresh coriander  
  • Corn chips 
  • Lime wedges  
  • Jalapeños  
  • Pickled red onion 

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View the method

Beans & Rice 
  1. To make the beans and rice, warm the cooked rice if required  then place into a bowl. 
  2. Add the black beans, coriander and lime juice to the rice, then mix well. Season to taste with salt and pepper, then set aside. 
Tomato Salsa/ Pico de Gallo
  1. To make the salsa, combine the tomatoes, onion, chilli, lime juice, coriander and ground cumin in a bowl. Mix well to combine.
  2. Season to taste with salt and pepper, then set aside. 
  1. To assemble the platter, place the bowls of beans and rice and pico de gallo onto a large board or plate of your choice. 
  2. Warm the Bean Supreme Marinated Chilli & Lime Jackfruit as per pack instruction, then transfer to your selected serving bowl and place alongside the other dishes. 
  3. Arrange the remaining components around the bowls, working largest to smallest until all ingredients have been used. Serve immediately and enjoy.  
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