Double Decker Tacos

These Double Decker Tacos are made lighter and healthier by using quick and easy fat-free "refried" beans, low-carb flour tortillas, and wrapping them around crunchy corn shell tacos! A Taco Bell favorite you can make at home!

📝 Ingredients

• 1 (15 ounce) can pinto beans (drained, 1/3 cup liquids reserved)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1 pound lean ground beef
• 2 tablespoons taco seasoning
• 12 (6-inch) soft flour tortillas ((I use low-carb))
• 12 crunchy corn taco shells (warmed following package directions)
• 2 cups lettuce (shredded romaine or iceberg)
• 2 roma tomatoes (seeded and diced small)
• 1 1/4 cheddar cheese (shredded)

👨‍🍳 Instructions

1. 1--- MAKE THE BEANS: ---
2. 2Drain the beans reserving the liquids from the can. In a small saucepan add the drained beans plus half of the liquids, about 1/3 cup. Then measure and add the cumin, garlic powder, onion powder, ground coriander and kosher salt.
3. 3Bring beans to a low boil, reduce to low and simmer 15 minutes.
4. 4Remove the beans from the heat and let cool 5 minutes before transferring to a mini food processor. Secure the lid and pulse until smooth.
5. 5--- MAKE THE TACOS: ---
6. 6Brown the ground beef in a skillet until fully cooked. Drain and discard any fat.
7. 7To the beef add in the taco seasoning and stir until the beef is evenly coated. Keep meat warm over low heat.
8. 8Spread a thin layer of beans in the center of each flour tortilla. Pressing a warm corn shell to the beans and wrapping it in the soft tortilla.
9. 9Divide the taco meat among each of the shells.
10. 10Top with lettuce, cheese, tomatoes or any of your favorite toppings and enjoy!