Recipe for vegetarian tacos with step-by-step images. Tacos are a popular dish from Mexico. They are made of corn tortillas filled with different kinds of food.
This vegetarian taco dish calls for refried beans, tomato salsa, sour cream, and cheese. This was one of the most delicious filling combinations, and everyone at home enjoyed it.
I’ve utilized store-bought taco shells for the vegetarian tacos recipe. Even tortilla or whole wheat flatbreads can be used (roti). Making Mexican tacos is a simple process.
As one of the primary fillings, refried beans are required for the dish. Refried beans are cooked kidney beans, also known as rajma, that have been mashed and seasoned. This link contains a previously posted recipe for Mexican refried beans.
In this post for a vegetarian taco dish, I have also provided detailed instructions for creating refried beans. In addition to refried beans, the following items are required to prepare vegetable tacos:
Tomato salsa recipe. You can even substitute guacamole for salsa or add both.
Acidic cream. If you do not have sour cream, substitute yogurt or fresh curd.
Taco shells and tortillas can be purchased or produced at home.
shredded cheddar or processed cheese Cheese is discretionary and can be omitted.
Serve vegetarian tacos immediately after preparation. Alternatively, you can keep the contents in a separate bowl and let individuals assemble their own tacos.
How to make vegetarian tacos
Pressure cooking kidney beans
- Rinse 1 cup of kidney beans with water several times. Soak the beans in sufficient water for 8 to 9 hours or overnight.
- The following day, drain all of the water. Thoroughly rinse the kidney beans under running water. In a 2-liter pressure cooker, add the beans. Also, add ¼ teaspoon salt.
- Pour 2 cups of water into the rajma used in the taco preparation.
- Cook kidney beans under pressure on a medium burner for 15 to 18 minutes. Consider that fresh beans cook more quickly. If the beans are old, they require a lengthy cooking period. While the beans are cooking, you can prepare and set aside the tomato salsa. However, do not add salt or seasonings to the salsa, as tomatoes and onions will lose water if you do. Add them to the salsa immediately before beginning to prepare the tacos.
- When the pressure in the pressure cooker has stabilized on its own, remove the cover and inspect the kidney beans. They should be fully cooked and easily mashed when pressed. Drain the beans of all water and set aside.
Making refried beans for vegetarian tacos
- In a pan, heat 1 tablespoon of olive oil. Reduce the heat and stir in 12 teaspoons of finely chopped garlic. If desired, you can even add additional garlic. Cook the garlic for a few seconds, or until its raw fragrance disappears. There is no need to brown garlic.
- Add one-third cup of chopped onions.
- Stirring often, cook onions over medium-low heat until transparent.
- Add the cooked kidney beans once the onions have become transparent.
- Next, add 1/2 to 2/3 cup water, or as needed. You can also substitute vegetable stock for the water.
- Add salt to taste and blend thoroughly.
- Bring the combination of kidney beans to a boil over a medium-low burner.
- When the mixture boils, mash the beans with a vegetable masher. At this stage, you can stop cooking and let the beans cool slightly. Then, purée everything in a blender until it is completely smooth. We enjoy some texture in our beans, so I did not completely mash them. However, thoroughly mash the beans since this will give them a creamy smoothness.
- Add one-fourth teaspoon of black pepper powder, one-fourth teaspoon of dried oregano, one-half to one teaspoon of red chili powder (or cayenne pepper), and one teaspoon of cumin powder. Add cayenne pepper or red chili powder based on the desired level of heat. So that you can add spices and herbs to your liking. You can add more or less of each spice and herb as desired.
- Mix thoroughly. Continue stirring and simmering beans over a moderate to medium-low temperature for 5 to 6 minutes until the mixture thickens. You can prepare refried beans with either a thick or fluid consistency. Add more water if the consistency is somewhat watery or if the beans appear dry.
- Turn off the heat once the refried beans have reached the required consistency. Keep aside.
Assembling and making vegetarian tacos
- Place the taco shells on a baking sheet after removing them. Two to three minutes at 100 degrees Celsius to preheat the oven.
- Heat the taco shells in the oven for two to three minutes at 100 degrees Celsius. This procedure is optional and may be omitted. Do cook the taco shells according per package instructions.
- After two to three minutes, take the taco shells out of the oven.
- Collect and assemble the filling ingredients: taco shells, sour cream, refried beans, grated cheddar cheese (optional), and tomato salsa. Even fresh curd or yogurt can be substituted for sour cream.
- Consider a taco shell. If the shells are overly thin or papery, two taco shells should be used. Thin shells will readily crack under the weight of the fillings.
- Add a couple of spoonfuls of refried beans.
- With the spoon, create a uniform layer.
- To finish, add tomato salsa. Additionally, guacamole can be used as a filler.
- Now add one to two teaspoons of sour cream. You can also use fresh curd or yogurt in place of sour cream.
- Add some grated cheddar cheese on top.
- Make and serve all vegetarian tacos in this manner. If you choose, you may garnish these Mexican tacos with coriander leaves (cilantro), parsley, or avocado slices.
Ingredients
For Soaking Kidney Beans
- ½ cup kidney beans or 100 grams, you can also use pinto beans
- enough water for soaking
For Pressure Cooking Kidney Beans
- 2 cups water
- ¼ teaspoon salt
Other Ingredients For Refried Beans
- 1 tablespoon olive oil
- ⅓ cup finely chopped onions 0r 40 to 50 grams or 1 medium onion
- 2 to 3 medium garlic cloves – finely chopped or ½ teaspoon finely chopped garlic
- ¼ teaspoon black pepper powder
- ¼ teaspoon dried oregano
- ½ to 1 teaspoon red chili powder or cayenne pepper, add as per your taste buds
- 1 teaspoon cumin powder
- 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
- ⅓ cup grated cheddar cheese or add as required
Instructions
Pressure Cooking Kidney Beans
- Rinse 1 cup of kidney beans with water multiple times. Soak the beans in enough water for 8 to 9 hours or overnight.
- The following day, empty all water. Thoroughly rinse the kidney beans under running water. In a 2-liter pressure cooker, add the beans. Also, add ¼ teaspoon salt.
- Two cups of water.
- Cook kidney beans under pressure on a medium burner for 15 to 18 minutes. Consider that fresh beans cook more quickly. If the beans are old, they require a lengthy cooking period.
- While the beans are cooking, you can prepare and set aside the tomato salsa. However, do not add salt or seasonings to the salsa, as tomatoes and onions will lose water if you do. Add them to the salsa immediately before beginning to prepare the tacos.
- When the pressure naturally subsides in the pressure cooker, remove the cover and inspect the kidney beans. They should be fully cooked and easily mashed when pressed. Drain the beans of all water and set aside.
Making Refried Beans For Vegetarian Tacos
- In a pan, heat 1 tablespoon of olive oil. Reduce the heat and stir in minced garlic. If desired, you can even add additional garlic.
- Cook the garlic for a few seconds, or until its raw fragrance disappears. There is no need to brown garlic.
- Add onions chopped finely. Stirring often, cook onions over medium-low heat until transparent.
- Then, include the cooked kidney beans.
- Next, add 1/2 to 2/3 cup water, or as needed. You can also substitute vegetable stock for the water.
- Add salt to taste and blend thoroughly.
- Bring the combination of kidney beans to a boil over a medium-low burner.
- When the mixture boils, mash the beans with a vegetable masher. You can even stop cooking at this stage and let the beans cool for a while. Then, purée everything in a blender until it is completely smooth.
- Add one-fourth teaspoon of black pepper powder, one-fourth teaspoon of dried oregano, one-half to one teaspoon of red chili powder (or cayenne pepper), and one teaspoon of cumin powder.
- Add cayenne pepper or red chili powder based on the desired level of heat. So that you can add spices and herbs to your liking. You can add more or less of each spice and herb as desired.
- Mix thoroughly.
- Continue stirring and simmering the beans over a moderate to medium-low flame for 5 to 6 minutes, or until the mixture thickens. You can prepare refried beans with either a thick or fluid consistency. Add more water if the consistency is somewhat watery or if the beans appear dry.
- Turn off the heat once the refried beans have reached the required consistency. Keep aside.
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