Vegetable Tacos

Ingredients

• 6Taco shells (use nachos dough, cut large and fold over a rolling pin while frying)
• 1/2 cupOnion, chopped
• 1/2 cupAmerican sweet corn
• 1 dspSpring onions
• to tasteGreen chillies
• 1 dspCoriander (dhania) leaves
• 1/4 tspBlack pepper
• 1/2 cupCabbage, chopped
• 1/2 tspGinger-garlic paste
• 1/2 tspWorcestershire sauce
• 1/4 cup eachR/Y/G bell pepper, chopped
• 1 tspVinegar
• 1/2 tspSalt
• 1/4 tspSugar
• 1 cupBaked beans or rajma
• 1/2 tspCapsico sauce
• 1/2 tspMixed herbs
• 1 tbspOil

Method

1. 1

   Heat oil. Sauté ginger-garlic paste and chopped onion till translucent.

2. 2

   Add cabbage, capsicum, corn and green chillies. Sauté on a high flame for 2 minutes — keep them crunchy.

3. 3

   Add Worcestershire, capsico, vinegar, salt, sugar, pepper and mixed herbs.

4. 4

   Tip in the baked beans (or boiled rajma). Toss 2 minutes till everything is glossy.

5. 5

   Garnish with chopped coriander and spring onions.

6. 6

   Spoon generously into taco shells. Top with salsa, sour cream and a sprinkle of cheese. Serve immediately while the shells are still crisp.