Baby Tacos

Baby Tacos

Quick and easy tacos sized down to delicious bites of taco goodness. Perfect for snacking whatever the occasion, these Baby Tacos may be small, but they are certainly mighty and packed with deliciousness.

These Baby Tacos can also be made vegan by skipping the cheese and adding some guacamole or salsa on top after grilling. My Loaded Guacamole recipe is a super easy recipe if you’re looking to make your own guacamole!

For the tastiest Baby Tacos, I used Mr Organic kidney beans (which are a good source of vegan protein), mild Mexican spice mix from Schwartz and loaded my toppings on round nacho chips from Old El Paso.

These little tacos are great as fingergood for BBQs and garden parties. Serve with a refreshing glass of my Watermelon Cooler Mock or Cocktail for the perfect BBQ atmosphere.

Other Recipes Like This…

These little tacos are great as fingergood for BBQs and garden parties. For more snacksized bites, take a look at my Creamy Mushroom & Sweet Potato Taquitos, my heigh protein Chilli-Bean Mini Pittas, my Vegan Crispy Tofu Fingers which are perfect for dipping in your favourite sauces, and my vegan friendly Wholemeal Lentil Samosas.

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Prep Time5 minsCook Time7 minsTotal Time12 mins

Ingredients
 1 tin of Mr Organic kidney beans
 ½ cup tinned sweetcorn
 ½ small red onion chopped
 ½ tsp chopped garlic
 1 tbsp olive oil or preferred oil
 1 tbsp mild Mexican spices from Schwartz
 ¼ cup chopped red pepper
 ¼ cup chopped yellow pepper (you can use green if you like)
 5-6 chopped lettuce leaves
 round nacho chips (from Old El Paso)
 your choice of cheese - I used mozzarella. For vegan don't add chese, add some guacamole or salsa on top after grilling

Method
1

Heat the olive oil in a pan and add garlic & onions to fry

2

Add the can of strained and rinsed kidney beans

3

Stir and fry for 1-2 mins

4

Add all remaining ingredients and cook for a further 1-2 mins

5

Fork mash the kidney beans to obtain the texture of refried beans mix

6

Line an oven tray with kitchen foil

7

Place the nacho chips in rows

8

Add 15min_mom refried beans

9

Sprinkle with cheese (optional)

10

Grill in the oven for 2mins

11

Sprinkle with lettuce

12

Serve & enjoy!

Ingredients

Ingredients
 1 tin of Mr Organic kidney beans
 ½ cup tinned sweetcorn
 ½ small red onion chopped
 ½ tsp chopped garlic
 1 tbsp olive oil or preferred oil
 1 tbsp mild Mexican spices from Schwartz
 ¼ cup chopped red pepper
 ¼ cup chopped yellow pepper (you can use green if you like)
 5-6 chopped lettuce leaves
 round nacho chips (from Old El Paso)
 your choice of cheese - I used mozzarella. For vegan don't add chese, add some guacamole or salsa on top after grilling

Directions

Method
1

Heat the olive oil in a pan and add garlic & onions to fry

2

Add the can of strained and rinsed kidney beans

3

Stir and fry for 1-2 mins

4

Add all remaining ingredients and cook for a further 1-2 mins

5

Fork mash the kidney beans to obtain the texture of refried beans mix

6

Line an oven tray with kitchen foil

7

Place the nacho chips in rows

8

Add 15min_mom refried beans

9

Sprinkle with cheese (optional)

10

Grill in the oven for 2mins

11

Sprinkle with lettuce

12

Serve & enjoy!

Baby Tacos

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