Mini Baked Beans Tacos, Tacos with Baked Beans


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Mini Tacos


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Easy to prepare but irresistibly tasty, these Mini Baked Beans Tacos make a sumptuous snack that can be served with evening tea, at a party , or when your kids return from school . Readymade taco shells are packed with a tangy baked beans filling, topped with sour cream, and served with a garnish of cheese and juicy lettuce leaves.


The baked beans filling makes use of very apt ingredients that give it a wonderfully balanced texture and flavour. Sour cream too is very easy to make at home, and assembling the tacos is even easier. In short, you can fix this Jain-friendly snack in a jiffy!

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Mini Baked Beans Tacos, Tacos with Baked Beans recipe - How to make Mini Baked Beans Tacos, Tacos with Baked Beans

Preparation Time:    Cooking Time:    Total Time:     Makes 18 tacos
Show me for tacos

Ingredients
18 readymade mini taco shells
1 1/2 cups baked beans
1 tbsp butter
1/4 cup chopped capsicum
2 tbsp tomato ketchup
1/2 tsp chilli powder
salt to taste

To Be Mixed For Sour Cream
1/2 cup hung curds (chakka dahi)
2 tsp lemon juice
salt and to taste

Other Ingredients
1/2 cup grated processed cheese
1/2 cup shredded lettuce
Method
For the baked beans filling

    For the baked beans filling
  1. Heat the butter in a broad non-stick pan, add the capsicum and sauté on a medium flame for 1 minute.
  2. Add the baked beans, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Place a mini taco shell on a serving plate, put 1 tbsp of the baked beans filling, ½ tsp of sour cream, 1 tsp of cheese and little lettuce leaves over it.
  2. Repeat step 1 to make 17 more tacos.
  3. Serve immediately.

Nutrient values per taco
Energy132 cal
Protein3.1 g
Carbohydrates12.3 g
Fiber2.2 g
Fat8 g
Cholesterol0 mg
Vitamin A137.7 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C3.7 mg
Folic Acid7.2 mcg
Calcium55.1 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium114.3 mg
Potassium100.1 mg
Zinc0.4 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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