Tacos with Refried Beans Salsa and Crispy Vegetables

Tacos with Refried Beans Salsa and Crispy Vegetables

From   Firangi Tadka

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Mexican

This makes an excellent snack and very healthy too


  • Taco shells as required
  • Refried beans
  • Kidney beans (rajma), soaked overnight and cooked 1 cup
  • Oil 2 tsps
  • Garlic cloves, finely chopped 3
  • Medium onion, finely chopped 1
  • Bay leaves 2
  • Mexican seasoning 1 tsp
  • Salt to taste
  • Mexican seasoning - grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Dried oregano 1 tsp
  • Salsa sauce
  • Tomato puree ½ cup
  • Tomato sauce 2 tsps
  • Tomatoes, finely chopped ½ cup
  • Fresh coriander leaves, finely chopped 1 tsp
  • Mexican seasoning ¼ tsp
  • Crispy vegetable stuffing
  • Iceberg lettuce, shredded 1 cup
  • Red/green cabbage, shredded 1 cup
  • Carrot, grated 1 cup
  • Spring onion greens, finely chopped 1 cup
  • Processed cheese, grated ½ cup


  • To make refried beans, heat oil in a non-stick pan, add garlic and onion and saute for 2-3 minutes on low heat till soft. Add bay leaves, kidney beans and Mexican seasoning and mix.
  • Lightly mash the kidney beans while cooking for it to cook properly and add salt.
  • To make salsa sauce, take tomato puree, tomato sauce, tomatoes, coriander leaves and Mexican seasoning in a bowl and mix well.
  • Place some kidney beans stuffing in each taco shell. Top with a few pieces of lettuce, a little cabbage, a little carrot and a little spring onion greens. Garnish with cheese and salsa sauce.
  • Arrange them on a serving platter and serve immediately.