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  • Writer's pictureDEVANSHI DOSHI

Jain Taco

Author: Jain Recipes Category: (Snacks), Cuisine: Indian

Yields: 4 Serving

Difficulty: Easy

Prep Time: 15 mins

Cook Time: 20 Mins

Total Time: 35 Mins

Ingredients for Jain Taco Recipe

Taco shells 4-6

Red kidney beans (rajma) cooked ½ cup

Tomato puree ½ cup

Basil leaves 5-6

Dried oregano 2 teaspoon

Red chilli flakes 1 teaspoon

Salt to taste

Tomato ketchup 1 tablespoon

Olive oil 2 tablespoons

Fresh oregano springs 2-3

Celery finely chopped 1 tablespoon

Tomatoes finely chopped 2 medium

Crushed black peppercorns to taste

Red chilli powder 1 teaspoon

Mexican sauce 1 tablespoon

Iceberg lettuce Shredded For topping

Purple cabbage Shredded For topping

Sour cream For topping

Red bell pepper sliced ½ medium

Yellow bell pepper sliced ½ medium

Green capsicum sliced ½ medium


Step 1.To prepare salsa sauce, heat boiled tomato puree in a non-stick pan.

Step 2.Roughly chop basil leaves and add to pan. Add 1 teaspoon dried oregano, chilli flakes and salt, mix and cook for a minute. Add tomato ketchup and 1 tablespoon olive oil, mix and cook for a minute. Add fresh torn oregano, mix and cook for 2-3 minutes. Remove from heat and transfer into a bowl.

Step 3.To prepare red kidney bean filling, heat remaining olive oil in another non-stick pan. Add celery and sauté for 30 seconds. Add tomatoes and sauté for a minute.

Step 4.Add remaining dried oregano, chilli flakes, crushed peppercorns, salt and red kidney beans and mix well. Add chilli powder and mash the mixture using a masher. Add Mexican sauce, mix and cook for a minute and switch off the heat.

Step 5.Arrange the taco shells on the table top. Put some iceberg lettuce, purple cabbage and red kidney bean filling in each taco. Top with some bell peppers, capsicum, salsa sauce, sour cream, and grated cheese. Serve immediately.

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