Taco Recipe | Vegetarian Tacos

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5.0

51 reviews
Excellent

Taco Recipe | Vegetarian Tacos

Delicious and yum vegetarian tacos made with refried beans, tomato salsa and sour cream. Taco is a traditional Mexican recipe of corn tortillas stuffed with various types of fillings.

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Ingredients

Servings

For soaking kidney beans

  • ½ cup Kidney Beans - 100 grams, you can also use pinto beans
  • Enough water - for soaking

For pressure cooking kidney beans

  • 2 cups water
  • ¼ teaspoon salt

More ingredients for refried beans

  • 1 tablespoon olive oil
  • cup finely chopped onions - 40 to 50 grams or 1 medium onion
  • ½ teaspoon garlic – finely chopped or 2 to 3 medium-sized peeled garlic cloves
  • ¼ teaspoon black pepper powder (ground black pepper)
  • ¼ teaspoon dried oregano
  • ½ to 1 teaspoon red chili powder or cayenne pepper, add as per your taste buds
  • 1 teaspoon cumin powder (ground cumin)
  • salt as per taste
  • ½ to ⅔ cup water or add as required

For vegetarian tacos fillings

  • 12 to 14 taco shells (6 to 8 inches)
  • 1 bowl of tomato salsa
  • ½ cup sour cream
  • cup cheddar cheese - grated or shredded, add as required
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Instructions

Pressure cooking kidney beans

  1. Rinse the kidney beans a couple of times with water. Soak the beans in enough water overnight or for 8 to 9 hours.
  2. Then next day drain all the water. Rinse the kidney beans very well in running water a few times. Transfer the beans to a 2 litre stovetop pressure cooker.
  3. Also add ¼ teaspoon salt and 
2 cups water.
  4. On a medium heat pressure cook kidney beans for 15 to 18 minutes. Keep in mind that fresh beans cook faster. If the beans are old, then they take a lot of time to cook. 
  5. When the beans are cooking, you can make the tomato salsa and keep aside. However do not add any salt or spices in the salsa as then the tomatoes and onions release water. Add them in the salsa just before you start making the tacos.
  6. When the pressure settles down on its own or drops naturally in the cooker, then only open the lid and check the kidney beans. They should be completely cooked and mash easily when you press them. Drain all the water from the beans and keep aside.

Making refried beans

  1. Heat 1 tablespoon olive oil in a pan. Lower the heat and add finely chopped garlic.
  2. Fry the garlic for some seconds till its raw aroma goes away. There is no need to brown the finely chopped garlic.
  3. Add finely chopped onions. stirring often sauté onions on a medium-low heat till they become translucent and are softened.
  4. Next add the cooked kidney beans.
  5. Also add ½ to ⅔ cup water or add as required. You can also opt to add vegetable stock instead of water.
  6. Add salt as per taste and mix well.
  7. Let this kidney bean mixture come to a boil on a medium-low heat.
  8. With a vegetable masher, mash the beans when the mixture comes to a boil. At this point you can even stop cooking and allow the beans cool down a bit. Then blend everything to a smooth puree with an electric blender. 
  9. Add black pepper powder, dried oregano, red chili powder (or cayenne pepper) and cumin powder.
  10. Add cayenne pepper or red chili powder depending on the heat you want in the dish. So you can add spices and herbs as per your taste buds. You can always add more or less of each spice and herb.
  11. Mix very well. 
  12. On a low to medium-low heat continue to stir and simmer beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency. Add more water for a slight liquid consistency or if the beans look dry.
  13. When the refried beans have thickened to the desired consistency then turn off the heat and set it aside

Assembling and making vegetarian tacos

  1. Remove the taco shells and place them on a baking tray. Preheat oven at 100° C/210° F for 2 to 3 minutes.
  2. Place the taco shells in the oven and heat at 100° C/210°F for 2 to 3 minutes. This step is optional and can be skipped. Do heat the taco shells as mentioned on the package.
  3. Gather and assemble all the ingredient required for the stuffing – taco shells, sour cream, refried beans, grated cheddar cheese (optional) and tomato salsa.
  4. Take the taco shell. If the shells are too thin or papery, then take 2 taco shells. Thin shells will break easily with the weight of the stuffings.
  5. Pour a few spoons of refried beans on it.
  6. Top with tomato salsa. You can even make guacamole and add it as a filling.
  7. Now top with 1 to 2 spoons of sour cream. Fresh curd or yogurt can also be used instead of sour cream.
  8. Top with some grated cheddar cheese.
  9. Make all vegetarian tacos this way and serve immediately.

Notes

  • You can also opt to cook the beans in an Instant Pot adding water as needed.
  • You can even use fresh curd or yogurt instead of sour cream.
  • I have used store brought crispy taco shells. You can even use soft taco shells of tortilla or whole wheat roti.
  • You can also opt to cook the beans in an Instant Pot adding water as needed.
  • You can even use fresh curd or yogurt instead of sour cream.
  • The recipe can be scaled to make for less or more portions easily.
  • Feel free to add toppings of your choice like pickled onion or cucumber, avocado slices or guacamole or any sauce or roasted or sautéed veggies that you prefer.

Nutrition Information

Show Details
Calories 383kcal (19%) Carbohydrates 40g (13%) Protein 11g (22%) Fat 20g (31%) Saturated Fat 8g (40%) Cholesterol 25mg (8%) Sodium 472mg (20%) Potassium 475mg (14%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 348IU (7%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 3mg (3%) Vitamin D 1µg Vitamin E 1mg Vitamin K 8µg Calcium 164mg (16%) Vitamin B9 (Folate) 122µg Iron 3mg (17%) Magnesium 71mg Phosphorus 263mg Zinc 2mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 383 kcal

% Daily Value*

Calories 383kcal 19%
Carbohydrates 40g 13%
Protein 11g 22%
Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 25mg 8%
Sodium 472mg 20%
Potassium 475mg 10%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 348IU 7%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 3mg 3%
Vitamin D 1µg 5%
Vitamin E 1mg
Vitamin K 8µg
Calcium 164mg 16%
Vitamin B9 (Folate) 122µg
Iron 3mg 17%
Magnesium 71mg 18%
Phosphorus 263mg
Zinc 2mg

* Percent Daily Values are based on a 2,000 calorie diet.

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