Quick Taco Recipe- Baked Beans, Chili & Cheese Filling

Last Updated on 2 months by Neha Deshmukh

Quick Taco Recipe – Baked Beans, Chili & Cheese Filling

Introduction

Okay, let’s be real – sometimes you just need a quick, satisfying meal, right? I first stumbled upon this taco recipe when I was craving something a little different, and honestly, it’s become a weeknight staple. It’s super easy, totally customizable, and the kids love it. Plus, it’s a fun way to sneak in some extra beans! This isn’t your traditional Mexican taco, but a delicious Indian-inspired twist that’s bursting with flavour.

Why You’ll Love This Recipe

This taco recipe is a winner for so many reasons! It’s incredibly fast – ready in under 10 minutes. It requires minimal cooking skills, making it perfect for beginners. And the best part? It’s a fantastic way to use up pantry staples. Seriously, who doesn’t have a can of baked beans hiding somewhere?

Ingredients

Here’s what you’ll need to whip up these tasty tacos:

• 4-5 taco shells
• 1 cup baked beans in tomato sauce
• 0.5 tsp red or green chili sauce (adjust to your spice preference!)
• 3 tbsp finely chopped onion
• 2 tbsp finely chopped coriander or spring onion
• 0.5 tsp pepper powder
• 0.5 tsp oregano or mixed herbs seasoning
• 0.25 cup grated cheese
• Chopped tomato, as needed
• Sour cream or mayonnaise, as needed

Ingredient Notes

Let’s talk ingredients! Taco shells are readily available in most supermarkets these days. You can find both hard and soft shells – I prefer the hard ones for that satisfying crunch.

Now, about that chili sauce! You can use any chili sauce you like. Green chili sauce gives a fresher flavour, while red chili sauce adds a bit more depth. If you’re feeling adventurous, try a regional Indian chili sauce like lal mirch ki chutney for a real kick!

And the cheese? Cheddar is classic, but Monterey Jack or even a sprinkle of paneer works beautifully. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 100°C. This is just to warm up the taco shells. Pop them on a microwave-safe plate for about 5 minutes until they’re nice and crispy (check the package instructions, as times can vary).
2. While the shells are warming, let’s prep the veggies. Chop your tomatoes, onions, and coriander (or spring onions). Shred your cheese and set everything aside – it makes assembly so much easier.
3. Now for the star of the show – the bean mixture! In a bowl, combine the baked beans, chili sauce, chopped onion, pepper powder, and oregano (or mixed herbs). Give it a good mix and taste. Add more chili sauce if you like it spicier, or a pinch of salt if needed.
4. Time to assemble! Carefully layer each taco shell with a bed of shredded lettuce, followed by a generous spoonful of the bean mixture. Top with chopped tomatoes, onions, and a drizzle of sour cream or mayonnaise.
5. Finally, sprinkle with grated cheese and garnish with fresh coriander. Serve immediately for that perfect crunch!

Expert Tips

• Don’t overfill the taco shells, or they’ll become unstable!
• Warming the taco shells makes them more pliable and less likely to break.
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Swap the cheese for a plant-based alternative and use vegan sour cream. It’s just as delicious!
• Spice Level: If you’re not a fan of heat, reduce the amount of chili sauce or use a milder variety. My friend, Priya, loves to add a pinch of garam masala for a warm, aromatic spice.
• Quick Weeknight Meal: This recipe is already super quick, but you can speed things up even more by using pre-shredded lettuce and pre-grated cheese.
• Kid-Friendly Adaptation: My little ones love it when I add a little sweetcorn to the bean mixture. It adds a touch of sweetness they adore!

Serving Suggestions

These tacos are great on their own, but they also pair well with a side of:

• A simple green salad
• Mexican rice
• Guacamole and salsa

Storage Instructions

Honestly, these tacos are best enjoyed immediately. The shells will lose their crunch if stored. However, you can store the bean filling in an airtight container in the refrigerator for up to 2 days.

FAQs

• Can I make the bean filling ahead of time? Absolutely! You can make the bean filling a day or two in advance and store it in the fridge. Just give it a good stir before using.
• What is the best way to prevent taco shells from breaking? Warming them gently in the oven or microwave helps make them more pliable. Also, don’t overfill them!
• Can I use different types of beans? Yes, you can! Kidney beans or black beans would also work well.
• What can I substitute for sour cream/mayonnaise? Greek yogurt is a great healthy substitute. Or, for a vegan option, try a cashew cream.
• Is this recipe gluten-free? Check the label on your taco shells and chili sauce to ensure they are gluten-free. Baked beans are generally gluten-free, but it’s always best to double-check.