Nacho Bean “Soft Tacos” (mini)

This idea was inspired by my love of Mexican food and by my tasty Mozzy Dough recipe.  I wanted to see if I could cut the carbs on the Mozzy Dough and tried pork rinds in place of the “flours” in that recipe.  I melted a little less shredded cheese and also chose Cheddar instead of Mozzarella.  You could probably use Monterey Jack cheese if available.  These remind me of both nachos and soft tacos, just without any meat.

Well, I couldn’t taste the pork rind flour as such.  The chili powder took care of that issue.  These were also less bread-like than my Mozzy dough.  The “wrap” is soft yet substantial enough to pick up and eat with your hands.  This is not at all crisp like a taco shell…more like real soft tacos.  If you prefer a crisp/taco quality, you are going to want to make a different wrap, the classic, crispy, all-cheese oven-baked low carb “taco” shells and recalculate the numbers below. These are great for snacking and great for party finger food as well.  If you don’t eat pork rinds, you could sub in some low-carb bake mix instead.  Be sure to re-calculate the stats if you do, as they will be HIGHER IN CARBS with that change. The only way I can afford any beans is by using 0-carb pork rinds. 

Boy, oh, boy, were these ever good!  Ended up the jalapeno pepper I used was too hot for me and I had to pull some of it off mine, but this was a nice snack served warm.  You should be able to reheat these quite nicely, too.  This recipe is not suitable until you reach Atkins Phase 2 and are at the legumes rung of the carb-reintroduction ladder in that phase.


1½ c. shredded Cheddar cheese

2 T. cream cheese

1 egg, beaten

1½ c. pork rind flour (about 2 c. crushed)

½ tsp. chili powder or Taco seasoning

2/3 c. canned refried pinto beans

¼ c. Monterey Jack Cheese

1 medium jalapeno, seeded and sliced into very thin rounds

VARIATION:  Add 1 T. taco-seasoned browned ground beef atop the beans before finishing construction.

DIRECTIONS:   Line a sheet pan with parchment paper and set aside.  Preheat oven to 375º.  In your microwave, melt the Cheddar cheese, cream cheese and chili powder in a glass bowl for about 1 minute on HI.  When fully melted, remove and stir once.  Add the beaten egg and pork rind flour.  Quickly stir together vigorously with a fork until ingredients appear to be uniformly distributed and it forms a uniform ball of dough that pulls away from the sides of the bowl.  Divide into 10 equal portions, slightly roll into a ball and with fingers, press onto parchment in 2″ circles that should be slightly thinner than 1/4″. If sticky to work with, dampen your fingers with a bit of water.

Pop into 375º oven for about 7 minutes or until dry in the center to your finger touch.  Remove from oven and spoon 1 T. beans onto each dough round.  Spread beans out a bit but not all the way to the edges of the dough circles.  Carefully do this as the dough is still very soft and not fully cooked.  Place 2 slices of jalapeno on each one (or 1 if you don’t like things spicy).  Garnish each dough round with about 1 tsp. Jack cheese.  Pop pan back into oven and bake these for about 10 minutes more or until beans have had a chance to warm up and the Jack cheese is melted.  Remove from oven and fold them in half.  Press slightly in middle so they will stay folded.  Serve warm.  I suspect these would reheat nicely in your oven set at 350º.

NUTRITIONAL INFO:  Makes 10, each “soft taco” contains:

126 calories, 10.96 g fat, 3.85 g carbs, 0.99 g fiber, 2.86 g NET CARBS, 8.95 g protein, 353 mg sodium


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