BEAN AND CHEESE RICE TACOS
By: Vaibhav Pandya
Published: Tuesday, December 5, 2017 - 3:45am

Ingredients




Rice-200 gm or 1 cup (as per US RATIO).(rinsed twice ,soaked for 20 mins and Boiled).
Kidney Beans-12 cup soaked overnight and boiled.
Onion-2 nos chopped.
Garlic-7-8 cloves chopped.
Pickled Jalapeños -67 pc chopped.
Red chilly powder-11/2 tsp.
Cumin powder-1 tsp
Garam masala-1 tsp.
Salsa sauce-2 tbsp.
Red chilly flakes- 1tsp
Dried oregano-12 tsp
Water-14 cup
Pepper-to taste.
Salt-to taste.
Oil-1 tbsp.
Cheddar cheese-1 cup grated.
Corn taco shells-8- 12 shells.

Preparation

1 Heat oil in a cooking vessel, add the garlic and onion and saute. 2 Add the beans, jalapenos, red chilly powder, cumin, salsa sauce and garam masala. Add water and continue to saute for 3-4 mins. 3 Add the boiled rice and stir. 4 Add the red chilly flakes and dried oregano. 5 Add the salt and pepper to taste. 6 Continue to steam over low heat for 2-3 minutes and keep this mixture aside. 7 FOR ASSEMBLING 8 Take a corn taco shell, add the bean and rice mix. Layer with a generous amount of grated cheese and a sprig of cilantro or coriander. 9 You could also layer the taco with finely shredded cabbage or iceberg lettuce for that extra crunch. 10 Serve immediately.

About

Crispy taco shells,encasing a soft spice mix of rice and beans,with stringy shredded cheese.