Vegetarian Tacos
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Makes 4 servings (12-14 tacos)
Crisp taco shells filled with homemade kidney bean refried beans, tomato salsa, sour cream and cheddar.
| prepPreheat oven to 210°F / 100°C (optional, for warming shells) | ||||||
| 100 g kidney beans (or pinto beans) | Soak beans overnight, 8-9 hrs, drain & rinse | Pressure cook, 15-18 min, drain | Add beans, water & salt; boil, mash | Stir in spices, simmer 5-6 min | Fill shells with beans & salsa | Top with sour cream & cheddar, serve |
| enough water (for soaking) | ||||||
| 480 ml water (for cooking) | ||||||
| 1/4 tsp salt (for the beans) | ||||||
| 1 tbsp olive oil | Fry garlic until fragrant, seconds | Sauté onion until soft | ||||
| 2 to 3 cloves garlic, finely chopped (about 1/2 tsp) | ||||||
| 45 g finely chopped onion (1 medium) | ||||||
| 1/2 to 2/3 cup / 120 to 160 ml water (or vegetable stock) | ||||||
| salt, to taste | ||||||
| 1/4 tsp ground black pepper | ||||||
| 1/4 tsp dried oregano | ||||||
| 1/2 to 1 tsp red chili powder (or cayenne) | ||||||
| 1 tsp ground cumin | ||||||
| 12 to 14 taco shells (6 to 8 inch) | Warm shells 210°F / 100°C, 2-3 min | |||||
| 1 bowl tomato salsa | ||||||
| 120 g sour cream | ||||||
| 40 g grated cheddar cheese (optional) | ||||||
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