bean and cheese rice tacos
Crispy taco shells,encasing a soft spice mix of rice and beans,with stringy shredded cheese.
prep time
20 Min
cook time
10 Min
method
Rice Cooker
yield
30 serving(s)
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.
How To Make bean and cheese rice tacos
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Step 1Heat oil in a cooking vessel, add the garlic and onion and saute. Add the beans, jalapenos, red chilly powder, cumin, salsa sauce and garam masala. Add water and continue to saute for 3-4 mins. Add the boiled rice and stir. Add the red chilly flakes and dried oregano. Add the salt and pepper to taste. Continue to steam over low heat for 2-3 minutes and keep this mixture aside.
-
Step 2FOR ASSEMBLING 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. You could also layer the taco with finely shredded cabbage or iceberg lettuce for that extra crunch. Serve immediately.
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