It’s Taco Night, and this texture-filled treat is gonna keep it upbeat! Our bean chilli includes baked quinoa, smoky spices, and kidney beans – all jumbled with salsa, dolloped with crème fraîche, and scooped into tortillas.
Smoky Bean Chilli Tacos
Smoky Bean Chilli Tacos
with ready-made tomato salsa, corn tortillas & spiced quinoa
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Tomatoes
- Creme Fraiche
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Kidney Beans
- NOMU Mexican Spice Blend
- Red & White Quinoa Mix
- Soft Shell Corn Tortillas
- Spring Onion
- Spring Onions
- Tomato Salsa
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Tinfoil
GET THE QUINOA GOING
Preheat the oven to 220°C. Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste) and the grated garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onion. Generously drizzle with oil and season to taste with salt, pepper, and a sweetener of choice. Toss to coat and spread out in an even layer. Bake in the hot oven for 15-20 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water helps them to retain their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa and bean chilli in the centre. Cover in the minty tomatoes and drizzle over the crème fraîche. Sprinkle over the sliced chilli to taste, and garnish with the remaining spring onion and mint. Fold up and enjoy!
Red & White Quinoa Mix - 75ml
Vegetable Stock - 10ml
Baby Tomatoes - 150g
Fresh Mint - 3g
NOMU Mexican Spice Blend - 5ml
Garlic Clove - 1
Tomato Salsa - 65ml
Kidney Beans - 60g
Spring Onion - 1
Soft Shell Corn Tortillas - 4
Crème Fraîche - 30ml
Fresh Chilli - 1
GET THE QUINOA GOING
Preheat the oven to 220°C. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste) and the grated garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onion. Generously drizzle with oil and season to taste with salt, pepper, and a sweetener of choice. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water helps them to retain their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa and bean chilli in the centre. Cover in the minty tomatoes and drizzle over the crème fraîche. Sprinkle over the sliced chilli to taste, and garnish with the remaining spring onion and mint. Fold up and enjoy!
Red & White Quinoa Mix - 150ml
Vegetable Stock - 20ml
Baby Tomatoes - 300g
Fresh Mint - 5g
NOMU Mexican Spice Blend - 10ml
Garlic Cloves - 2
Tomato Salsa - 125ml
Kidney Beans - 120g
Spring Onions - 2
Soft Shell Corn Tortillas - 8
Crème Fraîche - 60ml
Fresh Chilli - 1
GET THE QUINOA GOING
Preheat the oven to 220°C. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste) and the grated garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onion. Generously drizzle with oil and season to taste with salt, pepper, and a sweetener of choice. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water helps them to retain their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa and bean chilli in the centre. Cover in the minty tomatoes and drizzle over the crème fraîche. Sprinkle over the sliced chilli to taste, and garnish with the remaining spring onion and mint. Fold up and enjoy!
Red & White Quinoa Mix - 150ml
Vegetable Stock - 20ml
Baby Tomatoes - 300g
Fresh Mint - 5g
NOMU Mexican Spice Blend - 10ml
Garlic Cloves - 2
Tomato Salsa - 125ml
Kidney Beans - 120g
Spring Onions - 2
Soft Shell Corn Tortillas - 8
Creme Fraiche - 85ml
Fresh Chilli - 1
GET THE QUINOA GOING
Preheat the oven to 220°C. Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving. Loosen the crème fraîche with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
MEXI ‘MINCE’
When the quinoa is cooked, transfer to a large, tinfoil-lined baking tray. Stir through the Mexican spice blend (to taste) and the grated garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and ¾ of the sliced spring onion. Generously drizzle with oil and season to taste with salt, pepper, and a sweetener of choice. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TORTILLA TIME
Place a pan over a medium heat. When hot, dry toast the tortillas for 30-60 seconds on one side. Flip over, spritz the upturned side with water, and heat for another 30-60 seconds until warmed through and lightly crisped. (The water helps them to retain their pliability.) You’ll need to do this step in batches, stacking the heated ones under a dry dishcloth as you go to stop them from getting cold or drying out.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa and bean chilli in the centre. Cover in the minty tomatoes and drizzle over the crème fraîche. Sprinkle over the sliced chilli to taste, and garnish with the remaining spring onion and mint. Fold up and enjoy!
Red & White Quinoa Mix - 300ml
Vegetable Stock - 40ml
Baby Tomatoes - 600g
Fresh Mint - 10g
Crème Fraîche - 120ml
NOMU Mexican Spice Blend - 20ml
Garlic Cloves - 4
Tomato Salsa - 250ml
Kidney Beans - 240g
Spring Onions - 3
Soft Shell Corn Tortillas - 16
Fresh Chillies - 2
Woolies Products in this dish
