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.
Ingredients
- 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
Preparation
Prep: 30 minutes
Refrigeration: 30 minutes
- Soak kidney beans overnight. Pressure cook for 4 to 5 whistles. Set aside.
- Heat oil and sauté onions, garlic and chilies. Cook till golden.
- Add in beans along with cooking liquid, salt, cumin powder, pepper powder, red chili flakes, oregano and mix well.
- Add in the tomato puree and mix well. Mash it well using a masher.
- Simmer for 15 mins or so. Keeps this stuffing aside. Now take the taco shell for assembling.
- First fill with beans stuffing prepared, then add onions and tomatoes. Sprinkles some cheese on top. Serve.
