Tacos!🌮

My dad and I aren't picky about our vegetables so I added everything in ours 😃

It was a case of ‘Ola Mexicana’ at our place recently. Due to the lockdown announcement so many stores got cleaned up overnight. We at home didn’t see the need to panic because we had made our monthly purchases and fresh fruits and vegetables were already stocked. As the days progressed we realised there were some things that we should be buying so as to avoid going out as much as possible. Our goal is to go out just once a week and not more. Hence began our quest on Big Basket. It was not surprising that most of the essentials were already out of stock so Marley decided to bag things that were available and that is how we landed with Tacos and Nachos.

It was the empty taco shells that prompted me to indulge everyone at home and make some healthy Tacos.

Ingredients:

Yummy yummy in the making.

For the double fried beans:

1 Cup kidney/rajma beans (200-250 gms)

1big onion finely chopped

1 tsp rajma masala (You can use chole/sabzi masala too)

1 tsp jeera powder

1tsp coriander powder

2 tbsp oil

2 tbsp ghee

Salt

I made this for my mom sans tomatoes.

For the stuffing:

1 big onion finely chopped

1 tomato finely chopped

1 capsicum finely chopped
1 Cup sweet corn pellets

½ cup methi (Fenugreek) sprouts

½ cup mung bean (moong) sprouts

Cheese slices

Taco Shells (I used store bought shells)

Method:

Looks more like double cooked instead of double fried. I was going for 'healthy' so I guess this is right?

1. Soak beans overnight.
2. In a pressure cooker cook beans and onion with water and ghee for 4 whistles.
3. Once done set aside and let it cool. (I usually chop vegetables while I am waiting for stuff to cool down.)
4. Once the cooker is good to open, take a kadai and heat oil in it and transfer the contents of the cooker in to the kadai.
5. While the beans cook you can start mashing them to make the gravy thicker. You don’t have to mash every bean but just about enough to get thick creamy gravy.
6. Add all the masalas and mix well and switch off the flame. (I didn’t make the beans spicy at all to retain at least a little bit of the bean’s sweetness instead of over powering it with spices.)
7. Take a taco shell, line it with cheese and then add the beans and proceed with whichever fresh vegetable toppings you want and your tacos are ready to eat.

The complete meal with a glass of chaach.

Notes:

Made these for Marley sans sprouts.

1. Indian palate demands spiciness, if you find the beans bland go ahead and add spices of your choice or even cook your desi rajma for stuffing.
2. You can add other toppings too like – Paneer, tofu, lettuce, olives, broccoli etc… you can go crazy with different combos of your choice.
3. We had some fried beans and vegetables left over. I mixed them all together with some ketchup and served it with a portion of nachos. As the wise traveller once said, “If you Taco you have to Nacho.”.

You need to nacho after all the tacos.

For more experimental cooking you can try our previous recipes listed 👉 HERE!