Vegetarian rajma tacos recipe

Ingredients for rajma filling

To serve

Method

1. Pre heat oven at 180 deg C and bake the taco shells arranged in a baking tray as show in the picture. Leave little space so that it gets heated evenly.

 

2. Once done, leave it in the oven for 3 – 4 mins and proceed with the filling. Heat oil and fry finely chopped garlic and green chillies for half a minute.

 

3. Add finely chopped onion and fry until transparent. Add the coriander leaves.

 

4. Once it reduces in volume, add pureed tomato. I boiled tomato in hot water for a minute, peeled the skin, and ground it to make puree. Fry until oil separates. May take 3 mins in medium flame.

 

5. Add cooked rajma and mix well for 2 minutes.Add required salt, water 1/2 cup and simmer for 5 minutes or until it turns semi dry.

 

6. Add black pepper and mix well. Now for serving, finely chop onion, tomato, coriander leaves and mix well with lemon juice. Keep all the needed items ready.



7. Take a crisp taco shell, first fill with the rajma a layer, then a tsp of sour cream.

 

8. Then fill with the onion tomato mix and lastly grated cheese.

Notes

• Baking the tacos is to make it crispier. Cannot be done in microwave mode.
• You can skip sour cream too if you dont have. Also you can use hung curd in place of sour cream.
• Monetary jack cheese or any mild cheese works best, processed cheese also can be used.
• I used tinned rajma, if using tinned, drain and wash well before using.
• To cook rajma, choose the red ones, not the black and soak overnight. Cook with enough water for 5 whistles with little salt.
• Make sure you add required salt in rajma otherwise it will be bland. I guess tinned one has salt in it.
• As soon as you assemble, serve/ eat it as it may go soft.