Tacos/ Veg Mexican Bean Tacos Recipe by Tarla Dalal


Travel into the heartlands of Mexico with hearty and satiating Tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce, and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavors and meaty textures. Serve the Tacos as soon as they are assembled.

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 (lesson) paste
1 cup fresh tomato pulp
2 tbsp tomato ketchup
½ tsp chili 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 chilies
½ tsp dry red chili 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 chili 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, chili 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 flavors 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 chili 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.

Handy tip: ¾ cup of raw rajma when soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 2 cups of cooked rajma.

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