Vegetarian Tacos

This is my simplified veggie recipe for the famous Mexican tacos. If you get the taco shells readymade, then go for it – you can omit Step 1 and it will save you a lot of time and energy!! In the same way, for the bean stuffing, you can use the tinned baked beans instead of cooking the beans from scratch - to save time.


Step 1 – Preparing the Tacos
1 ½ cups maize flour
1 cup plain white flour
4 tsp oil,
¾ tsp salt
Oil for deep frying
- Mix the flours. Add oil and salt, and knead into a soft dough by adding water.
- Make small balls and roll them out into thin rounds of around 4 inches in diameter with the help of plain flour. You can also roll the dough by placing it between 2 transparent plastic sheets. Prick lightly with fork.
- Deep fry in hot oil on both sides and then bend into a U shape just before or while removing from the hot oil. If you find this difficult, you can also just take them out of the hot oil as plain flat rounds. Who said that tacos have to be shell-shaped? Try them as flat tacos – they taste just as good!
- Store the tacos in an air-tight container. (It is good to prepare these well in advance)

Step 2 – Preparing the Red Bean Stuffing
For the traditional stuffing –
1 cup red kidney beans
1 chopped onion
2 tbsp oil
2 tbsp butter
red chili powder & salt to taste.
- Soak the beans overnight.
- Cook the beans in a pressure cooker and drain.
- Heat oil and fry the chopped onion for a minute or two.
- Add the beans, butter, chilli powder and salt. Mix well and cook for at least 5 minutes till done, mashing the beans slightly along.

For a simplified stuffing -
1 large can (450 gm) baked beans
chilli powder and salt to taste
- Drain the beans and mash them a little.
- Add the chilli powder and salt and warm a little.

Step 3 – Preparing the Sauce
1 kg red tomatoes
1 chopped onion
2 to 4 dried whole red chili peppers (jalapeno, cayenne, poblano or pasilla)
salt to taste
1 tbsp oil
little sugar
oregano.
- Soak the chilies in ½ cup water for 20 minutes.
- Cut the tomatoes into big pieces.
- Take a pan, heat oil and add the chopped onion. Stir for a minute or two and add the soaked red chillies together with the water soaked in. Stir and add the tomatoes. Cover and cook (stirring occasionally) till the tomatoes are soft and done. If it becomes too dry, add half cup of water while cooking.
- Cool, blend in a liquidizer and strain.
- Add some oregano, sugar and salt (all to taste) to the sauce and heat for another 10 minutes.
(If you like it more spicy or sour, then add some chili powder or vinegar accordingly.)

Step 4 – Final Step – Serving
Vegetable toppings of your choice, such as spring onions, onions, red cabbage, white cabbage, carrots (grated), lettuce leaves, etc – all chopped or grated, salt to taste, and most importantly, grated cheese.
- Mix the chopped vegetable toppings and salt.
- In the fold of each taco, fill a little mashed red beans, sprinkle the prepared sauce and fill with the chopped vegetables. Again sprinkle a little sauce, and top with grated cheese. Serve immediately.

Alternatively, you can also serve the tacos, bean stuffing, sauces and chopped vegetables in separate dishes - and let your guests make their own fillings to taste.