Beans Tacos
Preparation Time: 30 mins
Cooking Time: 1 hour
Servings: 4 to 6
Ingredients
For the Bean filling- 1 cup canned beans
- 2 flakes garlic
- 1 onion finely chopped
- 1 tomato pureed
- 1 cup buttermilk
- 2 green chillies finely chopped
- ¼ cup finely chopped coriander
- 1tsp black pepper powder
- 3tbsp olive oil
- Salt to taste
- 10 Taco shells
- 1 onion finely chopped
- 1 finely chopped tomato
- ¼ cup finely chopped coriander
- 2tsp lemon juice
- 3 tbsp sour cream
- 4 tbsp shredded cheese
Method
Pre heat oven at 180 deg C and bake the taco shells arranged in a baking tray. Leave little space so that it gets heated evenly and get crisp.
Once done, leave it in the oven for 3 – 4 mins and proceed with the filling. Heat oil and fry finely chopped garlic and green chillies for half a minute.
Add finely chopped onion and fry until transparent. Add the coriander leaves.
Once it reduces in volume, add pureed tomato. I boiled tomato in hot water for a minute, peeled the skin, and ground it to make puree. Fry until oil separates. May take 3 mins in medium flame.
Add the canned beans and mix well for 2 minutes.Add required salt, water 1/2 cup and simmer for 5 minutes or until it turns semi dry.
Take a crisp taco shell, first fill with the rajma a layer, then a tsp of sour cream.
Then fill with the onion tomato mix and lastly grated cheese.
Serve immediately.