IF you were wondering what to do with all those Refried Beans we are hoping you have already made, this is it...Double Decker Tacos, they are totally a thing. I LOVE them. They are crunchy, but easier to eat than a straight taco as the flour tortilla holds it all in for easier eating. Taco wrangling aside, this recipe is sure to be a hit with all the family. Add anything or everything that makes you feel the taco love.
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- 1/2 Whole Brown Onion
- 3 Wholes Garlic Cloves
- 10 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 350 Grams Cherry Tomatoes
- 680 Grams Jar Tomato Purée
- 140 Grams Container Tomato Paste
- 250 Grams Mixed Quinoa
- 1 Tablespoon Ground Cumin
- 1/8 Teaspoon Chili Powder
- 2 Teaspoons Paprika
- 1 heaped Teaspoon dried oregano
- 2 Wholes Massel Veggie Stock Cubes
- 100 Grams Water
- 1 Tin Black Bean(s)
- 1 Batch Guacomole Recipe
- 1 Batch Refried Beans Recipe
Simple Salsa Ingredients
- 4-5 Wholes Ripe Roma tomatoes cubed
- small Bunches Cilantro/coriander
- Juice from 2 Wholes Limes
- Pink Salt Flakes to taste BUY
- Tortillas as required Recipe
- Crispy taco shells as needed
Pre heat oven to 190 degrees on the fan forced setting
Add onion, garlic, and EVOO to Thermomix bowl and chop 4 sec/speed 5.
Scrape down the bowl and sauté 2 min/70°C/speed 1-2.
Add cherry tomatoes to the Thermomix bowl, and chop 10 sec/speed 5 then scrape down the bowl.
Add rinsed and drained quinoa to Thermomix bowl.
Add remaining ingredients, minus the black beans. Mix to combine 3 sec/ speed 3. (the tomato paste and tomato puree might measure out to be less than the container says, that's ok!)
Cook 30 min/100°C/Reverse/Speed 2. Once mixture is cooked but not soupy it's ready to bake.
Pour cooked Quinoa onto a lined baking tray and mix in your tin of black beans. Bake 25-30 minutes OR until mixture resembles the look of cooked minced meat.
Take out of oven and fluff with a fork, quinoa should be mostly dry but still slightly moist. You don't want your hard corn shell to get soggy.
Set quinoa aside in Thermo server
Bake hard corn shells as instructed on the box.
Make the Simple Salsa by combining Cubed Tomatoes, Chopped Cilantro and lime juice in a bowl. Salt to taste. And set aside.
The quinoa portion of this recipe makes A LOT! I like to make a large batch of the quinoa filling because I can freeze and use it at a later date for other things like on salads, wraps, loaded sweet potatoes, buddha bowls or even more tacos.. the possibilities are endless!
To Assemble your double decker taco:
Fill hard corn shell 1/2 full with quinoa mixture and then fill the rest of the shell with your toppings of choice. i.e. Guacamole, Lime Juice, Simple Salsa, Coconut Yogurt, Hot Sauce ect.. My kids love Ketchup.
Spread Refried Beans over a large flour tortilla and then fold it over your loaded hard corn taco shell, and dig in!
Tip: (I know this because of a lot of double decker taco eating experience's) It's best to use large flour tortilla and not the mini ones as shown in picture. This way you can fold the flour tortilla around the hard corn shell like you would a burrito, thus helping to keep all the good stuff from falling out of your hard shell.