Baked Beans Taco Salad
 
 
Author:
Ingredients
  • 4 large soft flour tortillas (burrito size but if using taco size use 8-10)
  • ½ cup Oil for frying
  • Baked Beans (Recipe for my homemade baked beans is ABOVE the recipe or use 1 14.5 oz can)
  • Salt to taste
  • ½ tsp red chili powder
  • 1 tsp brown sugar
  • 1 lettuce head, chopped
  • 1 tomato, chopped
  • ½ red onion, chopped
  • Cheddar cheese, shredded ( as less/more as you want!)
Instructions
  1. Cook the beans. If making homemade, follow the recipe down under or if using canned, transfer them to a pot on med-high flame. To it add ½ cup water, salt, red chili powder & brown sugar and stir. Taste and adjust seasonings to taste. Let it simmer for 5-10 mins and then turn off the gas.
  2. Take oil in small pot . While oil is heating up, cut tortillas in small square shapes about 1"*1".
  3. Fry them in batches and transfer to a paper towel lined plate.
Assembly
  1. Lay bunch of cooled down crispy fried tortillas in a plate and add bubbling hot baked beans, cheese, lettuce, tomato & onions. Enjoy!
Notes
Baked beans can be made ahead of time and stored covered in refrigerator for good 2-3 days.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/baked-bean-taco-salad/