A Taco basically is a traditional Mexican dish made with maize/corn flour tortilla with a variety of fillings. Originally in Mexican tacos the tortillas are soft while American tacos are hard shelled topped with cheese unlike Mexican tacos.

This is a vegetarian version of Tacos made from scratch. Authentically, we use Masa harina as the flour to make tortilla’s but since it is difficult to find it everywhere i have used a combination of Yellow cornflour (makai/makke ka atta) and whole wheat flour to make tortilla’s. You can even use only wheat flour or a combination of yellow cornflour and all purpose flour. The filling i have made is of red kidney beans (Rajma) topped with salsa and cheese.You can even top it with sour cream or hung curd and cheese.

Print Recipe

Vegetarian Tacos

Course

Starters and Snacks

Cuisine

Indian, Mexican

Prep Time

30 minutes

Cook Time

30 minutes

Passive Time

60 minutes

Servings

7-8 serves

Ingredients

For Taco shell

• 1 cup Yellow Cornflour (makai ka atta)
• 1/2 cup whole wheat flour/ all-purpose flour
• 2 tbsp oil
• salt to taste
• water (for kneading)

For Refried Beans

• 200 gms Kidney beans/Rajma (soaked overnight)
• 5-6 cloves garlic (finely chopped)
• 2 small-medium onions (finely chopped)
• 1/2 tsp black pepper powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tbsp dried mixed herbs
• 1 tbsp oil
• Salt as per taste
• water (for boiling beans)

For Tomato Salsa

• 2 medium-large tomatoes (finely chopped)
• 1 medium-large onion (finely chopped)
• 1 tbsp tomato ketchup
• 2 tbsp coriander leaves (finely chopped)
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 2 tsp lime juice

Course Starters and Snacks Cuisine Indian, Mexican Prep Time 30 minutes Cook Time 30 minutes Passive Time 60 minutes Servings 7-8 serves Ingredients For Taco shell 1 cup Yellow Cornflour (makai ka atta) 1/2 cup whole wheat flour/ all-purpose flour 2 tbsp oil salt to taste water (for kneading) For Refried Beans 200 gms Kidney beans/Rajma (soaked overnight) 5-6 cloves garlic (finely chopped) 2 small-medium onions (finely chopped) 1/2 tsp black pepper powder 1 tsp red chili powder 1 tsp cumin powder 1 tbsp dried mixed herbs 1 tbsp oil Salt as per taste water (for boiling beans) For Tomato Salsa 2 medium-large tomatoes (finely chopped) 1 medium-large onion (finely chopped) 1 tbsp tomato ketchup 2 tbsp coriander leaves (finely chopped) 1 tsp red chili powder 1/2 tsp cumin powder 2 tsp lime juice

Instructions

To make tortilla's

1. Mix corn flour, whole wheat flour and salt very well.
2. Add oil to the mix and mix well. The mix will turn crumbly.
3. Knead the mix to form a firm dough. Leave it aside for 20 mins to rest.
4. Pinch small balls from the dough, dust the surface with wheat flour and roll it into a 4 inch round roti/chapati shape.
5. Now prick it with a fork all over so that upon baking the tortilla's do not puff up.
6. Place the tortilla's on the rack as shown in the picture.
7. Bake it in a pre-heated oven for 10 mins at 200 degrees.
8. Let it cool down. Taco shells are ready.

To make refried beans

1. Soak the kidney beans overnight or atleast 7-8 hrs.
2. Boil the beans in a pressure cooker. Add some salt while boiling the beans.
3. Heat some oil in a pan. Add chopped garlic and saute it for few seconds.
4. Now add chopped onions ans saute it until it turns translucent.
5. Add the boiled kidney beans and mix well.
6. Now add salt and black pepper powder. Mix well and cook until some of the water evaporates.
7. Mash the kidney beans using a masher slightly.
8. Add red chilli powder, mixed dried herbs, cumin powder and some salt if needed. Mix well and let it cool down.

To make tomato salsa

1. In a bowl, add finely chopped tomato, onions and coriander leaves. Now add red chili powder, cumin powder, tomato ketchup and salt. Mix well. Salsa is ready.

Assemble the tacos

1. Take the taco shell. Add refried beans, then top it up with some salsa and further with sour cream or hung curd and cheese. Tacos are ready to serve.

Directions to prepare the recipe

To make tortilla’s

1. Mix corn flour, whole wheat flour and salt very well.
   
2. Add oil to the mix and mix well. The mix will turn crumbly.
   
3. Knead the mix to form a firm dough. Leave it aside for 20 mins to rest.
   
4. Pinch small balls from the dough, dust the surface with wheat flour and roll it into a 4 inch round roti/chapati shape.
   
5. Now prick it with a fork all over so that upon baking the tortilla’s do not puff up.
   
6. Place the tortilla’s on the rack as shown in the picture.
   
7. Bake it in a pre-heated oven for 10 mins at 200 degrees.
8. Let it cool down. Taco shells are ready.

To make refried beans

1. Soak the kidney beans overnight or atleast 7-8 hrs.
2. Boil the beans in a pressure cooker. Add some salt while boiling the beans.
   
3. Heat some oil in a pan. Add chopped garlic and saute it for few seconds.
   
4. Now add chopped onions ans saute it until it turns translucent.
   
5. Add the boiled kidney beans and mix well.
   
6. Now add salt and black pepper powder. Mix well and cook until some of the water evaporates.
   
7. Mash the kidney beans using a masher slightly.
   
8. Add red chilli powder, mixed dried herbs, cumin powder and some salt if needed. Mix well and let it cool down.
   

To make tomato salsa

1. In a bowl, add finely chopped tomato, onions and coriander leaves. Now add red chili powder, cumin powder, tomato ketchup and salt. Mix well. Salsa is ready.

Assemble the tacos

1. Take the taco shell. Add refried beans, then top it up with some salsa and further with sour cream or hung curd and cheese. Tacos are ready to serve.