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.