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For Filling:

  • 1 cup  baked beans in tomato sauce 
  • 3 tbsp finely chopped onion
  • 2 tbsp finely chopped coriander leaves 
  • 1/2 tsp pepper powder 
  • Oregano or dried mixed herbs seasoning (to taste)
  • Salt (as required)
  • 1 cup lettuce leaves 

For topping: 

  • 1/4 cup grated cheese  
  • 2 tbsp finely chopped tomatoes
  • Sour cream - (as required)


  • Preheat taco shells as per instructions on the pack.
  • Shred the lettuce leaves.
  • Chop tomato, onions, spring onions or coriander leaves finely.
  • Grate the cheese and keep it ready.
  • In a wide bowl, take 1 cup of baked beans, salt, pepper powder and finely chopped onions, coriander leaves or spring onions.
  • Mix everything well and check for taste. Add more spices or salt.
  • Take the hot taco and keep the shredded lettuce leaves.
  • Above that add 2 –3 tbsp of baked beans mixture.
  • Top it with sour cream or mayonnaise.
  • Add finely chopped onions, tomato & coriander leaves.
  • Finally, add grated cheese.
  • Garnish with coriander & chopped tomato pieces.

Hints and Tips:

  • Use other vegetables that children can fill their taco up with such as shredded carrot, shredded cucumber, capsicum, corn etc.
  • Encourage older children to shred and cut their own vegetables.
  • Place each vegetable in a bowl so children can create their own tacos.

Easy Vegetarian Tacos With Baked Beans, Chitra's Food Book


  • 250g grated tasty cheese (approx 2 loose cups)

  • 2 cups of self-raising/rising flour (If you don't have S/R Flour, you can substitute with plain flour and baking powder. Add 2 tsp of baking powder to each cup of plain flour. Metric cup size 250ml)

  • 2 eggs (yogurt and buttermilk are good substitutes for eggs - use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced)

  • 1½ cups of milk

  • Small can of corn kernels (125g)

  • Half red capsicum

  • Large handful of baby spinach

  • Salt and pepper to taste

  • Fresh basil leaves to add to the mix and on top (optional)


  • Preheat oven to 180°C (356°F)


  • Sift flour into a large bowl.


  • Whisk eggs, chop capsicum, spinach (and optional basil).


  • Make a well in the flour, add in the rest of the ingredients and mix until combined.


  • Spoon into a greased muffin tray (pop a basil leaf on top of each, optional) and bake for 25 minutes or until the tops are golden brown.

Hints and Tips:

  • Mix and match the veggies used in the muffin to create your own favourites. Other veggies that work well are mushrooms, tomato (fresh or sundried), zucchini, broccoli, spring onions, etc.

  • Swap some of the tasty cheese with some crumbled feta cheese for an extra cheesy bite.
  • They will keep for up to a week in an airtight container in the fridge.

Cheese and Veg Muffins, Learn To Play At Home


  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 1/2 cup buttermilk
  • 1/2 teaspoon ground nutmeg
  • 2 tbsp sultanas (optional)
  • 2/3 cup mashed cooked butternut pumpkin
  • Extra buttermilk, for brushing


  • Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  • Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface.
  • Knead gently until just smooth.
  • Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together.
  • Repeat to make 12 scones.
  • Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Hints and Tips:

  • Serve with cream cheese or butter. 
  • Add sultanas to the batter as it gives it a sweetness. 
  • Omit pumpkin and use grated carrot, or zucchini
  • Great for kids to take to school


  • 1 sheet puff pastry
  • Vegemite
  • Grated cheese


  • Preheat oven to 180 degrees.
  • Semi defrost puff pastry.
  • Spread with a generous serve of vegemite (depending on taste).
  • Sprinkle grated cheese on top of vegemite spread.
  • Roll puff pastry lengthways.
  • Bake in oven on tray 10 – 15 minutes until golden brown.
  • Cut into desired slices.
  • Enjoy!

Hints and Tips:

  • These can be pre-cut once rolled lengthways before baking in the oven.
  • More cheese can be sprinkled on top of the pastry before baking.
  • Add other fillings such as tomato paste, cheese and dried herbs.
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