- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
- Sesame free
- Peanut free
- Nut free
- Egg free
Try these spicy Mexican baked tacos for a cosy meal. The recipe uses up our leftover slow cooker bolognaise.
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + 5 mins cooling time
Ingredients
- 1/2 quantity slow cooker bolognaise, thawed if frozen (see recipe below)
- 2 tbs mild Mexican seasoning
- 420g can black beans, rinsed, drained
- 160g pkt roasted capsicum, coarsely chopped
- 8 small flour tortillas
- 3/4 cup (185ml) tomato passata
- 1 cup (120g) shredded tasty cheddar
- 1 jalapeño chilli, sliced
- Coriander sprigs, to serve
- Light sour cream, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat a large frying pan over medium-high heat. Add the bolognaise and cook, stirring, for 3 mins or until heated through. Add Mexican seasoning and cook for 1 min or until aromatic. Add the beans and capsicum and stir to combine. Season. Cook for 2-3 mins or until the mixture is heated through. Set aside for 5 mins to cool slightly.Step 2
Divide mince mixture evenly among the tortillas. Fold the tortillas over to enclose the filling and arrange upright in a large baking dish. Pour over the passata and sprinkle with cheddar. Bake for 12-15 mins or until the cheddar melts and the tortillas are golden.Step 3
Sprinkle the tacos with chilli and coriander. Drizzle with sour cream.
Recipe tip
Serve with lime wedges.
Swap me: For some added spice, swap the passata for Mexican salsa.
Use it up: These baked tacos are made using leftovers from our slow cooker bolognaise recipe. Make a big batch of this base recipe first, then freeze or twist the leftovers to make these tasty baked tacos.
Spicy Mexican baked tacos
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + 5 mins cooling time
Ingredients
- 1/2 quantity slow cooker bolognaise, thawed if frozen (see recipe below)
- 2 tbs mild Mexican seasoning
- 420g can black beans, rinsed, drained
- 160g pkt roasted capsicum, coarsely chopped
- 8 small flour tortillas
- 3/4 cup (185ml) tomato passata
- 1 cup (120g) shredded tasty cheddar
- 1 jalapeño chilli, sliced
- Coriander sprigs, to serve
- Light sour cream, to serve
Description
Try these spicy Mexican baked tacos for a cosy meal. The recipe uses up our leftover slow cooker bolognaise.
Method
Step 1
Preheat oven to 180°C. Heat a large frying pan over medium-high heat. Add the bolognaise and cook, stirring, for 3 mins or until heated through. Add Mexican seasoning and cook for 1 min or until aromatic. Add the beans and capsicum and stir to combine. Season. Cook for 2-3 mins or until the mixture is heated through. Set aside for 5 mins to cool slightly.Step 2
Divide mince mixture evenly among the tortillas. Fold the tortillas over to enclose the filling and arrange upright in a large baking dish. Pour over the passata and sprinkle with cheddar. Bake for 12-15 mins or until the cheddar melts and the tortillas are golden.Step 3
Sprinkle the tacos with chilli and coriander. Drizzle with sour cream.