Chop half the mint leaves keeping aside the rest for
garnish.
Warm the taco shells in a preheated oven for a few
minutes.
In a bowl, take the baked beans and add grated low
fat cheese, spring onions, green chillies, chilli
sauce, lemon juice and mint leaves. Add salt and
pepper powder, mix lightly.
Fill the taco shells till about 3/4th with
shredded lettuce and spoon baked beans mixture on
top of the shredded lettuce leaves evenly. Top the
shells with grated cheddar cheese, quartered
cherry tomatoes and a spring of mint.
Serve immediately.
Originally Submitted
2/12/2012
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