Mexican Tacos

Tacos are a popular Mexican dish. They are typically served on corn tortillas and are loaded with tangy beans, veggies and oodles of cheese. The crisp Tacos can be cooked at home too. I prefer getting ready-made ones. These Tacos are sumptuous snack your kids will love.


  • For the Stuffing
  • 2 Cups Kidney Beans / Rajma
  • 3 Tbsp Olive Oil
  • 2 Finely Chopped Onions
  • 1 Finely Chopped Capsicum
  • 6 Cloves of Garlic Finely Chopped
  • 2 Finely Chopped Green Chilies
  • 1 Cup Tomato Puree
  • 2 Tsp Oregano
  • 2 Tsp Cumin Powder
  • 1 Tsp Salt
  • 1 Tsp Pepper Powder
  • 1 Tsp Red Chilli Flakes
  • For the Assembling
  • 13 Taco Shells (Ready-Made Available In Stores)
  • 2 Finely Chopped Onions
  • 2 Finely Chopped Tomatoes
  • 1 Cup Shredded Amul Cheese


Prep: 30 minutes
Refrigeration: 30 minutes

  1. Soak kidney beans overnight. Pressure cook for 4 to 5 whistles. Set aside.
  2. Heat oil and sauté onions, garlic and chilies. Cook till golden.
  3. Add in beans along with cooking liquid, salt, cumin powder, pepper powder, red chili flakes, oregano and mix well.
  4. Add in the tomato puree and mix well. Mash it well using a masher.
  5. Simmer for 15 mins or so. Keeps this stuffing aside. Now take the taco shell for assembling.
  6. First fill with beans stuffing prepared, then add onions and tomatoes. Sprinkles some cheese on top. Serve.