Tacos/ Veg Mexican Bean Tacos Recipe by Tarla Dalal

Preparation Time: 25 minutes.

Cooking Time: 7 minutes.

Makes 14 tacos.

14 taco shells

For the rajma topping

2 cups soaked and cooked red rajma (kidney beans), refer handy tip

1 tbsp oil

½ cup finely chopped onions

½ tsp garlic (lehsun) paste

1 cup fresh tomato pulp

2 tbsp tomato ketchup

½ tsp chilli powder

1 tsp cumin seeds (jeera) powder

Salt to taste

For the uncooked salsa

¾ cup finely chopped tomatoes

¼ cup finely chopped spring onion whites and greens

¼ tsp finely chopped green chillies

½ tsp dry red chilli flakes

½ tsp dried oregano

1½ tsp finely chopped coriander (dhania)

½ tsp sugar

Salt to taste

Other ingredients

7 tsp tomato ketchup

3½ tsp chilli sauce

1 cup shredded iceberg lettuce

28 tsp grated processed cheese

For the rajma topping

1. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.

2. Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

3. Add the rajma, mix well, mash it lightly using a potato masher and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside. For the uncooked salsa Combine all the ingredients in a deep bowl, mix well and mash it lightly using the back of a spoon for 2 to 3 minutes so that the flavours blend well. Keep aside.

How to proceed

1. Fill a taco shell with 1 tbsp of rajma topping, ½ tbsp of uncooked salsa and spread ½ tsp of tomato ketchup and ¼ tsp of chilli sauce evenly over it.

2. Arrange a few shredded lettuce leaves and 2 tsp of grated cheese evenly over it.

3. Repeat steps 1 and 2 to make 13 more tacos. Serve immediately.