A quick and easy Tacos recipe. Just throw the kidney beans, crumbled cottage cheese and your favorite veggies, drizzled with lime, sour cream and a green tomatillo salsa. Wrap up this scrumptious filling in warm taco shells and you are ready with a satisfying meal.
1/2 an iceberg lettuce, shredded (refrigerated)
2-3 Tbsp sour cream
2 jalapenos, sliced
2 green chilies, sliced
1 tsp tomato puree
1 red onion
1/3 red, yellow and green bell pepper
100 gm cottage cheese (paneer)
150 gm rajma (kidney beans), cooked
1.5 Tbsp olive oil
2-3 cloves bashed garlic
1 tsp chilly powder
1 tsp cumin powder
2 green tomatoes
1.5 tsp black pepper
Juice of 1 lemon
2 Tbsp coriander leaves, chopped
50 gm grated cheddar
In a pan, heat olive oil, add the bell peppers, onions, garlic, green chilies and saute nicely.
Add the cooked kidney beans to this mixture.
Crumble the cottage cheese into the pan.
Add the cumin and chilly powder.
Mix all the ingredients together well.
Add 1 teaspoon of tomato puree to the mix.
Season with salt and pepper, add lime juice and chopped coriander and mix well.
In a mix add 2 green tomatoes, 1.5 teaspoon olive oil, a big pinch of salt and a small bunch of coriander leaves to make a nice green salsa.
To assemble the Tacos:
Warm the taco shells in a moderate oven 170°C for 5 to 6 minutes
Start with adding the shredded lettuce in the taco, and then add the kidney beans and cottage cheese mixture, jalapenos, cream cheese and grated cheese with the green tomatillo salsa.
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