BEAN AND CHEESE RICE TACOS veg

Crispy taco shells,encasing a soft spice mix of rice and beans,with stringy shredded cheese.

Ingredients

  • Rice-200 gm or 1 cup (as per US RATIO).(rinsed twice ,soaked for 20 mins and Boiled).
  • Kidney Beans-12 cup soaked overnight and boiled.
  • Onion-2 nos chopped.
  • Garlic-7-8 cloves chopped.
  • Pickled Jalapeños -67 pc chopped.
  • Red chilly powder-11/2 tsp.
  • Cumin powder-1 tsp
  • Garam masala-1 tsp.
  • Salsa sauce-2 tbsp.
  • Red chilly flakes- 1tsp
  • Dried oregano-12 tsp
  • Water-14 cup
  • Pepper-to taste.
  • Salt-to taste.
  • Oil-1 tbsp. 
  • Cheddar cheese-1 cup grated.
  • Corn taco shells-8- 12 shells.

Recipe Image

Procedure

Heat oil in a cooking vessel, add the garlic and onion and saute.

Add the beans, jalapenos, red chilly powder, cumin, salsa sauce and garam masala. Add water and continue to saute for 3-4 mins.

Add the boiled rice and stir.

Add the red chilly flakes and dried oregano.

Add the salt and pepper to taste.

Continue to steam over low heat for 2-3 minutes and keep this mixture aside.

FOR ASSEMBLING

Take a corn taco shell, add the bean and rice mix. Layer with a generous amount of grated cheese and a sprig of cilantro or coriander.

You could also layer the taco with finely shredded cabbage or iceberg lettuce for that extra crunch.

Serve immediately.