Josie
The writer, cook and photographer behind Your Ultimate Menu
Ingredients
Tacos
- 250 g button mushrooms (8.8oz)
- 1 capsicum, any colour
- 1 courgette
- 1 brown onion
- 10 stand ‘n stuff crunchy corn taco shells (140g)
- 2 tsp olive oil
- 1 ½ tsp garlic powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 420 g can chilli beans (15oz)
- ¼ cup water (60ml)
- 1 cup grated Colby cheese (100g)
To Serve
- 60 g romaine, cos or iceberg lettuce (2.1oz)
- 2 tomatoes
- 1 lime (optional)
- 1 avocado
- ½ cup lite sour cream (125ml)
Instructions
1. Preheat Oven
Preheat oven to 180ºC (360ºF) fan bake.
2. Prepare Ingredients
Dice mushrooms, capsicum and courgette into small pieces. Finely dice onion.
3. Prepare Tacos
Arrange taco shells close together in a large oven-safe dish and bake for 5 minutes.
4. Cook the Filling
Heat oil in a large frying pan or wok on medium-high. Cook mushrooms, capsicum, courgette and onion for about 5 minutes, or until tender. Stir in garlic powder, cumin and paprika. Add chilli beans, then rinse out the can with the water and add this too. Simmer for a couple of minutes. Season with salt and pepper to taste.
5. Assemble the Taco
Sprinkle half the cheese into the taco shells. Fill with veggie mixture, then sprinkle remaining cheese on top. Bake for 15 minutes, until cheese has melted and tacos look nice and crunchy.
6. Prepare Serving Ingredients
Meanwhile, shred lettuce. Dice tomatoes and cut lime into wedges, if using. Mash avocado, add a squeeze of lime juice (optional) and season with salt and pepper to taste.
7. Serve
Drizzle tacos with sour cream and top with lettuce, tomato and avocado. Serve with wedges of lime, if using.
Recipe Notes
- Wine Match: Try a Sauvignon Blanc.
- Gluten-Free Option: Make sure you choose gluten-free chilli beans.
- Ingredient Notes / Swaps: If you can’t find stand ’n stuff taco shells, regular crunchy tacos will be fine. Pack them in nice and close to prop them upright. Fresh coriander would make a yummy addition if you have some on hand!
- Storing and Reheating: These tacos are best eaten fresh. The filling can be made in advance and then the tacos assembled and baked just before serving. You can reheat the assembled tacos in the oven, but I found the bases were soggy and the tacos fell apart a little (be prepared to eat with a knife and fork!). Another option is to bake the taco shells, then store in an airtight container. Keep the filling separate and reheat in the microwave. Assemble tacos just before serving (skip the second baking step).
For another vegetarian Mexican dish, take a look at Josie’s recipe on Summery Vegetarian Quesadillas.
A bit more about the master chef behind this recipe…
Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.
Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list.
Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.
Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/
