👁️ K ❤️ K
Easy Mexican-Style Rajma Tacos Recipe
Ingredients
Rajma Filling
- 1 cup cooked or canned rajma (red kidney beans)
- 1-inch piece of garlic, finely chopped or crushed
- 1 medium onion, finely chopped
- 1 cup tomato purée
- 2 fresh red ripe chillies (or spicy green chillies), finely chopped
- ¼ cup freshly chopped coriander leaves
- 1 tsp Prayosha Meera Black Pepper Powder
- 3 tbsp olive oil
- 1 tsp Prayosha Meera Khushbudar Masala
- Salt to taste
To Serve
- 10 taco shells
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- ¼ cup freshly chopped coriander leaves
- 2 tsp fresh lemon juice
- 3 tbsp sour cream
- 4 tbsp grated cheese
Step by Step Guide
- Preheat the oven to 180°C. Arrange the taco shells on a baking tray, leaving a little space between each one for even heating.
- Bake the taco shells for 3–4 minutes until they become warm and crispy. Remove them from the oven and keep them aside.
- Heat 3 tbsp of olive oil in a pan. Add the chopped garlic and chillies, then sauté for a minute until fragrant.
- Add the chopped onion and cook until it turns soft and translucent. Stir in the chopped coriander leaves.
- Add the tomato purée, 1 tsp Prayosha Meera Khushbudar Masala, and 1 tsp Prayosha Meera Black Pepper Powder. Cook on medium heat until the masala becomes rich and the oil starts to separate.
- Add the cooked rajma, salt to taste, and ½ cup water. Mix well and simmer for 5 minutes until the filling becomes thick and semi-dry.
- Spoon the prepared rajma filling into the crispy taco shells. Top with sour cream, chopped onion, chopped tomatoes, and grated cheese.
- Serve the Rajma Tacos immediately while they are hot, crispy, and loaded with delicious flavors.
