Taco Recipe | Vegetarian Tacos

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.