Yields: 4 Serving
Prep Time: 15 mins
Cook Time: 20 Mins
Total Time: 35 Mins
Ingredients for Jain Taco Recipe
Taco shells 4-6
Red kidney beans (rajma) cooked ½ cup
Tomato puree ½ cup
Basil leaves 5-6
Dried oregano 2 teaspoon
Red chilli flakes 1 teaspoon
Salt to taste
Tomato ketchup 1 tablespoon
Olive oil 2 tablespoons
Fresh oregano springs 2-3
Celery finely chopped 1 tablespoon
Tomatoes finely chopped 2 medium
Crushed black peppercorns to taste
Red chilli powder 1 teaspoon
Mexican sauce 1 tablespoon
Iceberg lettuce Shredded For topping
Purple cabbage Shredded For topping
Sour cream For topping
Red bell pepper sliced ½ medium
Yellow bell pepper sliced ½ medium
Green capsicum sliced ½ medium
Step 1.To prepare salsa sauce, heat boiled tomato puree in a non-stick pan.
Step 2.Roughly chop basil leaves and add to pan. Add 1 teaspoon dried oregano, chilli flakes and salt, mix and cook for a minute. Add tomato ketchup and 1 tablespoon olive oil, mix and cook for a minute. Add fresh torn oregano, mix and cook for 2-3 minutes. Remove from heat and transfer into a bowl.
Step 3.To prepare red kidney bean filling, heat remaining olive oil in another non-stick pan. Add celery and sauté for 30 seconds. Add tomatoes and sauté for a minute.
Step 4.Add remaining dried oregano, chilli flakes, crushed peppercorns, salt and red kidney beans and mix well. Add chilli powder and mash the mixture using a masher. Add Mexican sauce, mix and cook for a minute and switch off the heat.
Step 5.Arrange the taco shells on the table top. Put some iceberg lettuce, purple cabbage and red kidney bean filling in each taco. Top with some bell peppers, capsicum, salsa sauce, sour cream, and grated cheese. Serve immediately.