Veggie Tacos

INGREDIENTS

• 4 small readymade tortillas 
• 4 lettuce leaves, finely sliced 
• ½ avocado, cubed 
• 2 tablespoons grated cheese 
• Mexican or taco seasoning 
• Hot sauce (optional) 
• Chipotle sauce (optional) 

FOR THE FILLINGS  

• 1 cup kidney beans, soaked and pressure cooked 
• ½ onion, sliced 
• 1 cup coloured bell peppers, julienned 
• Oil or butter 
• Salt and pepper to taste 

FOR THE SALSA 

• ½ onion, finely chopped 
• 1 tomato, finely chopped 
• ¼ raw mango, finely chopped 
• 1 chilli, finely chopped (optional) 
• 2 tablespoons lemon juice 
• 1 tablespoon coriander leaves, finely chopped 
• Salt and pepper to taste 

METHOD

• In a bowl, add all the ingredients for the salsa, mix well and keep aside. 
• In a pan, heat some oil or butter and add the boiled kidney beans. Mash some of them, then add salt and crushed black pepper followed by some water. 
• Let everything cook for 3 to 4 minutes till it comes together. 
• In another pan, heat some oil or butter and add the onion and coloured bell peppers. 
• Sauté on a high flame and keep it aside (this is called fajita). 
• Now place a tortilla on a tawa or frying pan. 
• Apply butter on both sides and heat it well till it is crisp. 
• Fold it into a taco shell while it is warm so it can hold the taco shell shape. Repeat with the remaining tortillas. 
• To assemble the tacos, start by adding lettuce, followed by the beans, fajita, cubed avocado, salsa, seasoning of choice and sauces of choice. Finally add grated cheese on top. 
• Your vegetable taco is ready. 

Warning: Ask a parent or adult to help with these recipes.