Tacos with Refried Beans Salsa and Crispy Vegetables

About Tacos with Refried Beans Salsa and Crispy Vegetables

Ingredients

• Taco shells as required
• Refried beans
• Kidney beans (rajma), soaked overnight and cooked 1 cup
• Oil 2 tsps
• Garlic cloves, finely chopped 3
• Medium onion, finely chopped 1
• Bay leaves 2
• Mexican seasoning 1 tsp
• Salt to taste
• Mexican seasoning – grind together
• Cumin seeds 1 tsp
• Red chilli flakes 2 tsps
• Dried oregano 1 tsp
• Salsa sauce
• Tomato puree ½ cup
• Tomato sauce 2 tsps
• Tomatoes, finely chopped ½ cup
• Fresh coriander leaves, finely chopped 1 tsp
• Mexican seasoning ¼ tsp
• Crispy vegetable stuffing
• Iceberg lettuce, shredded 1 cup
• Red/green cabbage, shredded 1 cup
• Carrot, grated 1 cup
• Spring onion greens, finely chopped 1 cup
• Processed cheese, grated ½ cup

How to Make Tacos with Refried Beans Salsa and Crispy Vegetables (Stepwise Photos)

Method

1. To make refried beans, heat oil in a non-stick pan, add garlic and onion and saute for 2-3 minutes on low heat till soft. Add bay leaves, kidney beans and Mexican seasoning and mix.
2. Lightly mash the kidney beans while cooking for it to cook properly and add salt.
3. To make salsa sauce, take tomato puree, tomato sauce, tomatoes, coriander leaves and Mexican seasoning in a bowl and mix well.
4. Place some kidney beans stuffing in each taco shell. Top with a few pieces of lettuce, a little cabbage, a little carrot and a little spring onion greens. Garnish with cheese and salsa sauce.
5. Arrange them on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps