Thursday, 5 September 2013

Thankful Thursday - Five Bean Tacos

Today's daily theme is Thankful Thursday which is all about giving to others. I love cooking for friends and family and look forward to hearing the feedback, good or bad. Thankfully there has been more good than bad!
Last weekend we went camping with some friends for two nights and I rustled up a batch of this Five Bean Taco recipe before we went. All it needed was heating up and putting into the taco trays, when we got there. We were all ready for it after putting up the tents. I find the Taco trays a lot easier to handle than the Taco shells, especially where kids are involved. This recipe is so so easy and very quick to make, you can easily double or halve the recipe if you need to feed more or less.

The main recipe uses store cupboard ingredients and is quite readily called upon especially if the fridge is looking bear. However as I was feeding 7 people all with good hearty appetites I wanted to add a few extras which were of the fresh variety.

14 Taco trays or shells
2 Tins of Mixed Taco Beans in chilli sauce
1 Tin of Baked beans
1 Tin of chopped tomatoes
1 Small tin of spicy refried beans
2 Onions, finely chopped
1 Red Pepper, finely chopped 
1 Chilli, deseeded and finely chopped
1 Small head of broccoli, finely chopped
Handful of baby corn, finely chopped
Handful of sugar snap peas, finely chopped
4 Mushrooms, finely choppped
2 Tsp Paprika
1 Tsp Cumin
1 Tsp dried chilli flakes (if you like it HOT)
1 Tsp Dried mixed herbs
Olive oil

Saute the onion in a little olive oil until translucent and add the chopped chilli, stir to incorporate. Next add the red pepper, broccoli, baby corn, peas and mushrooms and saute for a couple of minutes more. 

Add the tins of beans and chopped tomatoes and stir to combine all the ingredients. Leave the mixture to simmer for five minutes before adding the tin of refried beans. Make sure that the refried beans are stirred in thoroughly. Add the spices and herbs and give everything one more good stir. Let the mixture simmer for another 5-10 minutes stirring regularly so as the mixture doesn't stick to the bottom of the pan.

Meanwhile heat the Taco trays or shells in an oven as per the packet instructions. Obviously we couldn't do this while we were camping but it does make the difference. I just heated the Taco shells through in a dry pan until the oil in the taco trays started to show.

Top the Taco shells with the chilli bean mixture and add a drizzle of garlic vegan mayonnaise. See I told you it was easy. Its also delicious you really must try it.


  1. Ooh yum! These look really good and those taco trays look much easier to eat than the regular shells. Looks like the perfect sharing recipe. x

    1. Oh Yes indeedy. You get in such a mess eating the regular shells, which is not a bad thing but the trays make life so much easier. x

  2. Those look great, I love cooking for other people. Those taco shell boats are cool too, I've only ever seen the classic folded over version here.

    1. OMG! My little town of Stafford has something that Brighton hasn't got - that's a first. You'll have to track down the trays they are such a good idea. If you can't find them email me your address and I'll send you a box, no probs x


Thanks for leaving a comment, Jasmine x