INGREDIENTS 6-7 tacos
1 cup boiled kidney beans (Rajma)
1 chopped onion
6-7 crushed or finely chopped garlic
2-3 tbsp olive oil
salt and pepper (black and red) to taste
1 tsp oregano
2 tbsp tomato sauce
2 tbsp pasta sauce
1 tbsp mustard sauce (optional)
some lettuce leaves
1/2 cup chopped or thinly sliced bell peppers
1/2 cup grated cheese
1/4 cup boiled corn
SERVES:6-7 tacos
METHOD
Heat olive oil, saute onion and garlic till translucent. Add boiled kidney beans, salt, pepper and oregano. Mix and cook well, keep mashing little bit while cooking.
Now add tomato sauce, pasta sauce. Cook for another 2-3 minutes. Turn off the flame and keep aside to come down to room temperature.
Take taco shells if required micro for 1 minute, in case you want to make it more crispy.
First fill kidney beans, chopped bell peppers, lettuce leaves, boiled corn, salt, pepper, some tomato sauce, some mustard sauce and grated cheese.
Serve or pack in tiffin.
Pictorial:
1. Put some olive oil and saute onion and chopped garlic.
2. Add boiled kidney beans.
3. Cook and keep mashing roughly.
4. Crisp taco shells if required. Add kidney beans (Don't add hot or it will make taco soggy)
5. Now add all the chopped veggies. Drizzle tomato and mustard sauce.
