Veg Tacos

Vegetarian tacos are a fun, build-it-yourself meal: warm tortilla shells filled with spiced beans and vegetables, and topped with fresh, creamy and tangy extras. The filling is hearty, smoky and mildly hot, while crunchy lettuce, salsa and sour cream add contrast. They suit a casual dinner, a party spread or a weekend lunch. Cook the beans down until thick so the filling does not leak, warm the tortillas well so they bend without cracking, and keep the toppings in separate bowls so everyone can build their own.

Method

1. Heat oil in a pan on medium heat. Saute onion for 3 minutes until soft, add garlic and cook 30 seconds.
2. Add capsicum and corn and cook 2 minutes on high heat.
3. Add tomatoes, cumin, paprika, oregano, chilli flakes and salt. Cook for 4 to 5 minutes until the tomatoes break down.
4. Add the rajma and mash a few beans with the back of the spoon. Add 2 to 3 tbsp water and simmer 5 minutes until thick and spoonable. Finish with coriander and a squeeze of lemon.
5. Warm taco shells in a 160 C oven for 3 to 4 minutes, or heat tortillas on a dry tawa for 20 seconds each side.
6. Fill each shell with a spoon of bean mixture, then lettuce, cheese and salsa.
7. Top with curd or sour cream and serve at once with lemon wedges.

Watch Purna make something similar

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What to serve it with

Serve with pico de gallo, guacamole or nachos, and a glass of cold lemonade.

Storage

Refrigerate the cooked filling for up to 2 days and reheat with a splash of water. Assemble tacos fresh each time.

Variations

• Use crumbled paneer seasoned with taco spices instead of beans.
• Add roasted corn and black beans.
• Make soft tacos with whole wheat tortillas.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.