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Double decker chickpea tacos

Double decker chickpea tacos - all the crunch of a hard taco shell, but none of the mess!

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Before I made these double decker tacos, I’d never cooked with hard corn taco shells before. I’d eaten them a few times (though I can’t for the life of me remember where), and I know I didn’t enjoy them too much – purely because they make such a mess! The tacos look beautiful when they’re neatly stuffed with a load of delicious fillings, but after one bite, the shell cracks, and everything goes all over the place.

Double decker chickpea tacos - all the crunch of a hard taco shell, but none of the mess!

That’s where double decker tacos come in! The hard taco shells are wrapped in a soft flour tortilla, with a layer of refried beans to stick them together. That way, when the shell cracks, it’s all still in one piece! You get all the crunch, with none of the mess. Utter genius.

I can’t take credit for the double decker idea, by the way (much as I’d love to be able to put my name to it). I’ve seen this idea all over the internet for the past few years. I’m not sure who came up with the idea originally, but whoever they are, we owe them this delicious dinner. Thank you, wherever you are.

Double decker chickpea tacos - all the crunch of a hard taco shell, but none of the mess!

This recipe was inspired by Gocompare – since January is all about being the best person you can be, they asked me to come up with a healthy, family-friendly recipe that also didn’t break the bank. Now, I don’t have kids, but I can’t imagine many kids are going to turn their nose up at a big stack of tacos, and they’re stuffed to the brim with vegetables – so I think I’ve got the first two boxes ticked.

As for the cost of the meal, I reckon the whole thing comes in well short of a tenner – not bad for a meal for four! I only made six tacos, but if you think your kids might eat more than one taco each, the whole thing can easily be scaled up without any bother.

Double decker chickpea tacos - all the crunch of a hard taco shell, but none of the mess!

The stuffing of these double decker tacos is really simple – just some chickpeas sautéed up with some onion and spices, then sprinkled with cheese before baking. Baking the tacos helps the cheese to melt through the chickpeas, and makes the edges of the tortillas nice and crispy. Finish them off with your choice of toppings, and you’re good to go!

You can check out other bloggers’ healthy, family-friendly recipes on the Gocompare website.

Double decker chickpea tacos - all the crunch of a hard taco shell, but none of the mess!

Double decker chickpea tacos

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main meal
Calories:
Author: Becca Heyes

Ingredients

  • 6 mini flour tortillas
  • 6 tbsp refried beans
  • 6 hard taco shells
  • 1 tbsp oil
  • 1/2 onion sliced
  • 2 cloves garlic minced
  • 400 g tin chickpeas 240g when drained, or ~ 1 1/2 cups, drained
  • 1/4 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp hot chilli powder
  • tbsp ~10 cherry tomatoes or 2 salsa, halved
  • 60 g cheddar cheese ~2/3 cup, grated
  • g Your choice of cold toppings e.. lettuce, cherry tomatoes, avocado, jalapeños, sour cream, salsa, lime juice, olives, etc.

Instructions

  • Spread each flour tortilla with about a tablespoon of refried beans. Place a hard taco shell on one side of the tortilla, and gently fold the other side over to encase the shell. Press gently so you don’t crack the shell (though it’s not the end of the world if you do!).
  • Place the 6 double decker taco shells in a baking dish, open side pointing upwards. Set aside.
  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Heat the oil in a frying pan, and add the onion, garlic, chickpeas and spices. Cook over a medium-low heat for 5-10 minutes, until the vegetables are soft. If you want, you can turn the heat up a touch to get a little bit of char on the vegetables.
  • Add the halved tomatoes, and cook for another few minutes, until the tomatoes have cooked down. Squash the tomatoes with a wooden spoon to help speed along the process. Alternatively, you could use a couple of tablespoons of salsa to save time.
  • Distribute the chickpea mixture evenly into the 6 taco shells, and top each with some grated cheese. Bake for 15 minutes, until the cheese has melted.
  • Add your chosen cold toppings to each taco, and serve immediately.

Double decker chickpea tacos - all the crunch of a hard taco shell, but none of the mess!Love tacos? Try my vegan lentil and black bean tacos!

Lentil and black bean tacos

Kale and avocado burritos
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Recipe Rating




Nicki Escudero

Monday 2nd of March 2015

Hi, Becca, these were absolutely delicious! I topped them with mashed avocado and lime, and they were amazing! Thanks so much for the great recipes! Nicki

Becca @ Amuse Your Bouche

Monday 2nd of March 2015

Thanks so much for your comment Nicki, your picture of them looked great :)

Katie (The Muffin Myth)

Wednesday 11th of February 2015

I *love* this idea! I've never heard of the double decker taco thing before, but I think it' genius. I hate how the hard shell gets busted up the second you break into it. I'm definitely going to give this a try - time for a taco night soon! Thanks for the recipe and taco night inspiration!

Alyssa

Sunday 8th of February 2015

Wow, these were great! I had large burritos and unfortunately couldn't layer, but I just made 1/2 hard shell and 1/2 soft shell and it was great! Definitely going to be a keeper.

Becca @ Amuse Your Bouche

Sunday 8th of February 2015

Thanks Alyssa, really glad you liked them! :)

Ryan

Thursday 5th of February 2015

Instead of using ordinary cheddar cheese is it possible to use the black bomber cheese? One of the ingredients you use is chilli powder and I am aware that the black bomber does work well with "fiery" foods. Do you think it would work or would I have to experiment?

Becca @ Amuse Your Bouche

Thursday 5th of February 2015

Definitely!! A really mature cheese like black bomber would hold up really well with the chilli :)

Fergus Jordan

Wednesday 4th of February 2015

My mouth is watering, love tacos i must give some of these recipes a go, thanks for the inspiring post!

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