Crunchy-Mini Stand ‘n Stuff Shells

Duration: 30 Min
Difficulty: Easy
Made by: Lara Hüsler from Food4Life
Lara's ( passion for a healthy and sustainable diet is also reflected in her work as a freelance recipe developer and food photographer. She is passionate about creating new recipes, preparing them in a tasty way and photographing them in a suitable setting. It fulfils her to inspire people to eat a varied and fresh diet with creative recipe combinations.


How many people?
1 tbsp
planted.pulled BBQ
Old El Paso Stand 'n Stuff Mini Soft Tortillas
finely grated carrots
finely shredded red cabbage
drained tin of black beans
diced avocado
sliced pimientos
pack of Old El Paso tortilla chips
jar of Old El Paso chunky salsa
bunch of fresh coriander (or parsley)


  1. Place all the ingredients for the yoghurt sauce in a blender jug. Depending on the desired spiciness, use 1-3 jalapeño slices (or as desired). Blend everything to a very fine sauce and flavour with salt and pepper. Chill in a cool place.
  2. Heat the shells according to the packet instructions.
  3. Heat the oil in a frying pan. Fry the planted.pulled BBQ for 3-4 minutes over a medium heat, stirring occasionally, then spread directly into the shells.
  4. Mix the carrots and red cabbage with half of the chunky salsa. Add the vegetables, beans and avocado. Crumble the tortilla chips over the top and scatter the pimientos on top.
  5. Top with the jalapeño yoghurt sauce and sprinkle with fresh coriander. Serve with the remaining chunky salsa and enjoy.

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