Best homemade mexican taco recipe/How to make vegetarian tacos/Hard tacos shell/Mexican food/Healthy

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and high in protein, while pinto beans are often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber, and flour tortillas can be cheaper.

avocado

🥗Healthier: smashed peas

💰Cheaper: cucumber

Smashed peas provide similar creaminess with fewer calories, and cucumber is budget-friendly.

Mix corn meal, maida, salt, ajwain, turmeric, and oil in a bowl.

Gradually add water to form a soft dough and cover for 20 minutes.

Divide the dough into 22 or 25 portions and roll each into a thin circle.

Heat oil in a pan and deep fry each rolled dough on low flame until cooked but not browned.

Drain excess oil and shape the fried dough into taco shells, allowing them to cool and crisp up.

Soak rajma overnight, then pressure cook with salt until cooked but not mushy.

Blanch tomatoes, cool, and peel them, then chop finely.

In a pan, heat olive oil and sauté parsley, onion, celery, and carrots until translucent.

Add chopped tomatoes and salt, cooking until soft.

Mix in cooked rajma, ketchup, red chilli powder paste, oregano, basil, and garlic, and cook briefly without overcooking the vegetables.

Assemble the tacos by filling each shell with rajma stuffing, topping with grated cheese, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary