Jain Mexican Tacos | veganfood | jaincuisine |healthy homemade recipe
Ingredients:
- Corn tortillas ( makai roti)
- 1 cup boiled and mashed raw bananas
- 1 cup boiled black beans
- 1 cup finely chopped tomatoes
- 1 cup shredded lettuce or cabbage
- 1 cup grated cheese
- 1/2 cup chopped cilantro (coriander)
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp red chili powder
- Salt to taste
- Lime wedges for garnish
Instructions:
Prepare the banana Filling:
- Heat 1 tbsp olive oil in a pan.
- Add cumin powder, red chili powder, and mashed raw banana ,Mix well.
- Cook for 5 minutes on medium heat. Add salt to taste.
Prepare the Black Bean Filling:
- In another pan, heat 1 tbsp olive oil.
- Add boiled black beans and sauté for 3-4 minutes.
- Add salt and cumin powder. Mix well and cook for an additional 2 minutes.
Warm the Tortillas:
- Heat the corn tortillas on a dry skillet for about 30 seconds on each side until they are warm and pliable.
Assemble the Tacos:
- Take a warm tortilla, add a spoonful of the raw bananas filling, followed by black beans.
- Top it with chopped tomatoes, shredded lettuce or cabbage , grated cheese, and cilantro.
Serve:
- Drizzle sour cream on top and garnish with lime wedges.
- If you want to make crunchy taco shells:
- Here’s how to make crunchy taco shells at home:
- Preheat the oven to 375F place one oven rack in the middle position.
- Place 4 corn tortillas in your microwave for 15 to 20 seconds to warm them up and make them pliable. Transfer them onto a baking sheet and repeat the process with the remaining corn tortillas.
- Spray both sides of all corn tortillas with cooking spray.
- Pull the oven rack out, if possible, and using tongs, drape each tortilla over two bars of your oven rack.
- Bake, for 8 to 10 minutes until the tortillas are golden and crispy. Carefully remove them from the oven onto a baking sheet
- you have delicious Jain Mexican Tacos ready to be enjoyed!