Taco shells

Taco Shells

These taco shells are a messy wonder but their crispy shells and hidden contents of spicey and cool flavours is unbeatable. They are best served straight away when the taco shells are really crispy!


  • 2 tbsp Sour cream
  • 1 Garlic clove, peeled and diced
  • 250g Mushrooms, peeled and sliced
  • 1 tbsp Tomato puree
  • 50ml Vegetable stock
  • 1 tbsp Dried chillis
  • 100g Black beans
  • 50g Chedder cheese
  • 4 Tortilla wraps
  • 1 Head of iceberg lettuce, rinsed and shredded


  1. Boil the black beans for 60 mins until tender and drain.
  2. Preheat oven to 200 degrees.
  3. To make the taco shells, drape each wrap over approx 2 bars of the oven shelves and leave for approx 1 min to dry out.
  4. Fry the black beans with veg stock, tomato puree and chillis.
  5. Fry the mushrooms and garlic separately and mix into the black bean mixture.
  6. Layer up the taco shells with the lettuce, black bean mixture and cheese.
  7. Drizzle with sour cream.

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