Vegetarian Mexican Tacos (With Baked Beans and Salad)

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A very popular Mexican dish, topped with cheddar cheese and sour cream. The stuffing for these Taco shells is so varied that recipes get evolved according to the taste palates. Mostly in Mexico you will find that tacos are of the soft kind. The crisp tacos seemed to have originated with the proliferation of taco stands during the late fifties. The crisp-fried corn tortilla in a U-shape is filled with layers of hot baked beans, sliced lettuce, diced tomatoes and grated cheese (usually cheddar).

The choice of taco shell, whether crisp fried corn tortilla, soft corn tortilla or soft wheat flour tortilla, is entirely yours. This recipe uses crisp Taco shells; there are also packaged spice mixes for tacos that give good results; though this recipe does not use it. Go ahead and experiment the variations in stuffing that can be used as a filling for the taco’s – like grilled vegetables, mushrooms etc.

This can make a sumptuous and healthy dinner for a family

 

Makes: 12 tacos

Cooking Time: nil Preparation Time: 20 minutes

Ingredients

• 12 hard corn taco shells (you get these ready in the market – brands vary)
• ¼ cup sliced onion
• 1 cup finely shredded iceberg lettuce
• ¼ cup sliced red bell pepper
• ¼ cup sliced green bell pepper
• ½ cup finely shredded cabbage
• ½ cup sliced tomatoes
• ½ teaspoon red chili powder
• 1 teaspoon cumin powder
• ¼ cup chopped parsley (or coriander leaves)
• 1 canned vegetarian baked beans
• 8 ounces sour cream
• 8 ounces grated cheddar cheese
• Salt and black pepper to taste

Method

Prepare the Taco’s as per the instructions mentioned in the package.

Mix together the salad ingredients - onions, lettuce, bell peppers, cabbage, tomatoes, chilli powder, salt, pepper, cumin powder, parsely and set aside

Warm the canned baked beans in the microwave or on stove top.

Serving the Taco’s

Place a layer of warm baked beans in each taco shell; then top with a layer of salad ingredients in each shell.

Finally dollop with sour cream and sprinkle with cheese on the tacos.

Serve immediately.

Filed under: Mexican, One Pot Meals

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14 Responses to “Vegetarian Mexican Tacos (With Baked Beans and Salad)”

1. Seena, on April 15th, 2008 at 7:37 pm Said:

   I like this… never tried yet..

2. Swati, on April 16th, 2008 at 2:48 pm Said:

   never tried this but sounds interesting… but where do i get tacos here?

3. Pallavi, on April 16th, 2008 at 8:38 pm Said:

   This is cool Archana. I have so many things to try but so little time Wish I could take an year off from work. Will let you know how it goes.

4. Archy, on April 17th, 2008 at 12:28 am Said:

   Wow.. Perfect like the resturant one.. Never tried !!
   nicely presented Archana !!
   Looks very nice, taste good :P!!

5. Simran, on April 17th, 2008 at 10:55 pm Said:

   Looks great, Archana. Where do you buy your sour cream from?

6. archanagk, on April 18th, 2008 at 4:54 pm Said:

   I make sour cream at home in India :). If you live in US, then you can get it at any grocer.

7. Vegeyum Ganga, on April 18th, 2008 at 6:19 pm Said:

   I love tacos but dont have them very often. Even tho I have 2 mexican restaurants in the street i live in! Maybe on the weekend….

8. Simran, on April 19th, 2008 at 9:43 am Said:

   I live in India so I guess I have to make it at home as well

   Please, please give me your sour cream recipe. The ones I have just don’t work.

9. Madhu, on April 20th, 2008 at 6:45 pm Said:

   Hey Archana, these look so yum … do post a recipe for home made taco shells as well if you can

10. archanagk, on April 20th, 2008 at 10:23 pm Said:

    hi madhu, my mother in law makes the Taco shells at home. I have not ventured into making them at home, as I get the baked versions readily available - which i prefer as they much more healthy than the home made fried versions. I think if we have to bake them at home, then we would need the taco moulds. We could research together

11. Cynthia, on April 23rd, 2008 at 8:22 pm Said:

    Okay, you’ve tempted me enough. I have to go find something to eat now

12. Carrie, on April 24th, 2008 at 1:02 am Said:

    I make something very similar. I use brown lentils for the filling though. I season them with cumin, mexican chili powder, garlic, onion, and salt & pepper.

    I’m in Tex and I make more of a Tex-Mex recipe I think. I’ll have to try the baked beans though. A totally different taste! YUM!

13. Carrie, on April 24th, 2008 at 1:02 am Said:

    I’m in Texas I mean…argh

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