Tacos with Refried Beans Salsa and Crispy Vegetables

Tacos with Refried Beans Salsa and Crispy Vegetables

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Snack

Key Ingredients:

This makes an excellent snack and very healthy too

Ingredients

Taco shells as required
Refried beans
Kidney beans (rajma), soaked overnight and cooked 1 cup
Oil 2 tsps
Garlic cloves, finely chopped 3
Medium onion, finely chopped 1
Bay leaves 2
Mexican seasoning 1 tsp
Salt to taste
Mexican seasoning - grind together
Cumin seeds 1 tsp
Red chilli flakes 2 tsps
Dried oregano 1 tsp
Salsa sauce
Tomato puree ½ cup
Tomato sauce 2 tsps
Tomatoes, finely chopped ½ cup
Fresh coriander leaves, finely chopped 1 tsp
Mexican seasoning ¼ tsp
Crispy vegetable stuffing
Iceberg lettuce, shredded 1 cup
Red/green cabbage, shredded 1 cup
Carrot, grated 1 cup
Spring onion greens, finely chopped 1 cup
Processed cheese, grated ½ cup

Methods

To make refried beans, heat oil in a non-stick pan, add garlic and onion and saute for 2-3 minutes on low heat till soft. Add bay leaves, kidney beans and Mexican seasoning and mix.
Lightly mash the kidney beans while cooking for it to cook properly and add salt.
To make salsa sauce, take tomato puree, tomato sauce, tomatoes, coriander leaves and Mexican seasoning in a bowl and mix well.
Place some kidney beans stuffing in each taco shell. Top with a few pieces of lettuce, a little cabbage, a little carrot and a little spring onion greens. Garnish with cheese and salsa sauce.
Arrange them on a serving platter and serve immediately.

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