|Readymade taco shells||3 Dozen|
|Iceberg lettuce||1 Cup (16 tbs), chopped|
|Cheese||1⁄2 Cup (8 tbs), grated|
|Baked beans||1 Cup (16 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Red cabbage||1⁄2 Cup (8 tbs), shredded|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Green peas||1⁄2 Cup (8 tbs)|
|Onions||1⁄4 Cup (4 tbs), chopped|
|Garlic||1⁄4 Teaspoon, chopped|
|Green chilies||1⁄2 Teaspoon, chopped|
|Milk||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 350F.
2 FOR the Beans Filling, in a pan add the beans, chili powder and salt.
3 Mash the beans lightly and warm a little.
4 Keep aside.
5 For the Sprouts Filling, heat the butter in a pan.
6 Add the onions and cook over a low heat till the onions turn translucent.
7 Add the garlic and green chilies and cook for a while.
8 Add in the flour and cook stirring for a few minutes.
9 Pour in the milk and cook over a low heat till the mixture thickens.
10 Add in the sprouts, green peas, salt and pepper and cook for a few minutes.
11 Divide the Taco shells in to equal halves.
12 Heat a skillet and warm half the taco shells on both the sides
13 Fill half the shells with the bean filling and arrange on a tray.
14 Sprinkle half the cheese on top.
15 Prepare the next batch in the same manner by warming the tacos and filling with the sprouts mixture.
16 Arrange on a tray and sprinkle with rest of the cheese.
17 Serve hot.