Vegetarian tacos with purti refined palmolein oil

Vegetarian Tacos:

Delicious and yum vegetarian tacos made with refried beans, tomato salsa and sour cream. Taco is a traditional Mexican recipe of corn tortillas stuffed with various types of fillings.

Ingredients:

• – ½ cup kidney beans – 100 grams, you can also use pinto beans
• – 2 cups water
• – ¼ teaspoon salt
• – 1 tablespoon purti refined
• – ½ cup finely chopped onions – 40 to 50 grams or 1 medium onion
• – ½ teaspoon garlic – finely chopped or 2 to 3 medium-sized peeled garlic cloves
• – ¼ teaspoon black pepper powder
• – ¼ teaspoon dried oregano
• – ½ to 1 teaspoon red chili powder or cayenne pepper, add as per your taste buds
• – 1 teaspoon cumin powder (ground cumin)
• – ½ to 1 cup water or add as required
• – 12 to 14 taco shells (6 to 8 inches)
• – 1 bowl of Tomato Salsa
• – ½ cup sour cream
• – 1 cup cheddar cheese – grated or shredded, add as required

 

Prep Time: 05 mins

Cook Time: 25 mins

Additional Time: 8hr

Total Time: 30mins

Servings: 4

 

Directions:

Step 1: Soak the beans in enough water overnight or for 8 to 9 hours.

Step 2: Transfer the beans to a 2 litre stovetop pressure cooker.Also add ¼ teaspoon salt and 1 cups water.

Step 3: On a medium heat pressure cook kidney beans for 15 to 18 minutes. When the pressure settles down on its own or drops naturally in the cooker.

Step 4: They should be completely cooked and mash easily when you press them. Heat 1 tablespoon Purti refined oil in a pan.

Step 5: Lower the heat and add finely chopped garlic.

Step 6: Fry the garlic for some seconds till its raw aroma goes away. There is no need to brown the finely chopped garlic.

Step 7: Add finely chopped onions.

Step 8: Next add the cooked kidney beans. Also add ½ to 1 cup water or add as required. Add salt as per taste and mix well.

Step 9: Let this kidney bean mixture come to a boil on a medium-low heat. At this point you can even stop cooking and allow the beans cool down a bit.

Step 10: Add black pepper powder, dried oregano, red chili powder (or cayenne pepper) and cumin powder.

Step 11: Add cayenne pepper or red chili powder depending on the heat you want in the dish.

Step 12: So you can add spices and herbs as per your taste buds. You can always add more or less of each spice and herb.

Step 13: On a low to medium-low heat continue to stir and simmer beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency.

Step 14: Remove the taco shells and place them on a baking tray. Preheat oven at 100° C/210° F for 2 to 3 minutes.

Step 15: Place the taco shells in the oven and heat at 100° C/210°F for 2 to 3 minutes.

Step 16: Gather and assemble all the ingredient required for the stuffing – taco shells, sour cream, refried beans, grated cheddar cheese (optional) and tomato salsa. Take the taco shell.

Step 17: If the shells are too thin or papery, then take 2 taco shells. Thin shells will break easily with the weight of the stuffings.

Step 18: Top with tomato salsa. You can even make guacamole and add it as a filling. Now top with 1 to 2 spoons of sour cream.

Step 19: Fresh curd or yogurt can also be used instead of sour cream.

Step 20: Top with some grated cheddar cheese.