Tacos/ Veg Mexican Bean Tacos Recipe by Tarla Dalal

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are nutritious and canned beans are budget-friendly.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide a similar texture at a lower cost.

Prepare taco shells (not shown in this video).

Heat some oil in a broad nonstick pan.

Chop onions and sauté with a little garlic paste on medium flame for around 1-2 minutes.

Add fresh tomato pulp and tomato ketchup along with spices and allow to cook for a few minutes.

Add 1/4 cup soaked rajma, pressure-cooked to yield around 2 cups, to the mixture.

Mix all the ingredients and allow to cook for around 2-3 minutes.

Use a potato masher to gently mash the mixture, keeping some consistency and thickness.

Prepare uncooked salsa by combining finely chopped tomatoes, spring onions, green chilies, chili flakes, oregano, sugar, and salt.

Mash the salsa with the back of a spoon for around 2-3 minutes to blend flavors.

Assemble the tacos by placing rajma topping and salsa in taco shells, adding ketchup, chili sauce, and shredded lettuce as garnish.

Top with cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary