Smoky Bean Chilli Tacos

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

with ready-made tomato salsa, corn tortillas & spiced quinoa

4.7

Hands on Time: 25 - 35 minutes

Overall Time: 45 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Tinfoil
Photo of Smoky Bean Chilli Tacos
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Smoky Bean Chilli Tacos?

The preparation time for Smoky Bean Chilli Tacos with ready-made tomato salsa, corn tortillas & spiced quinoa is between 25 and 35 minutes.

What is the total time required to make Smoky Bean Chilli Tacos with ready-made tomato salsa, corn tortillas & spiced quinoa?

The total time required to make Smoky Bean Chilli Tacos with ready-made tomato salsa, corn tortillas & spiced quinoa is between 45 and 55 minutes.

How many servings does Smoky Bean Chilli Tacos provide?

4 servings

What are the main ingredients in Smoky Bean Chilli Tacos?

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

What is the nutritional information of Smoky Bean Chilli Tacos?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Smoky Bean Chilli Tacos?

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. 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. 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. 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!

What should be prepared from my kitchen to make Smoky Bean Chilli Tacos?

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

How many calories does Smoky Bean Chilli Tacos have?

calories

How much fat content does Smoky Bean Chilli Tacos have?

grams

Woolies Products in this dish

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Red Kidney Beans 500 g

Red Kidney Beans 500 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Organic Red Kidney Beans 400 g

Organic Red Kidney Beans 400 G

Photo of Red Kidney Beans in Brine 400 g

Red Kidney Beans In Brine 400 G

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