Tacozza

Tired of having Tacos all the time??!!! Try out this variant of the same… Fusion of Mexican-Italian.. Of course, with an Indian touch! :) If you are looking for yummy and healthy options that can be prepared quickly after a tiring day at work, this can serve a purpose… 
Kids are definitely going to love this colorful looking “Tacozza”…!!!


Makes: 4

INGREDIENTS:

2 cups Boiled Kidney beans
1/2 Chopped Onion
2 Garlic cloves (Minced)
1/2 cup Chopped Tomatoes
1/2 cup Shredded Cabbage
1 tsp Dried Oregano
1/4 tsp Chilly Flakes
1 tbsp Olive Oil
1 tsp Tobasco Sauce (or Red chilly sauce)
4 tsp Mozzarella Cheese (shredded)
Salt, to taste
METHOD:

– Heat olive oil in a pan and add onions, garlic into it. Saute it for a while.

– Add boiled kidney beans along with salt, oregano and tobasco sauce.

– Mix it well and cook for around 3-4 mins.
– Mash the mixture with PavBhaji Masher and transfer this ‘Refried Beans’ to another bowl.
– Take soft taco shell and spread a thick layer of refried beans evenly over it.
– Put your choice of salad, cheese and sprinkle dried oregano on top.
– Bake in pre-heated (180 degrees) oven for around 7-8 mins (or until cheese melts).
– Serve hot!!! 

SJ’s NOTE:
Boiled Kidney Beans: Soak kidney beans overnight in plenty of water. Drain and rinse it in morning and pressure-cook for 4 whistles. 
– I used very less amount of cheese, but you can adjust it according to your taste.
– Taco shells can be prepared and stored ahead of time, so it’s quick for anytime biting…
– Tacozza can be folded into half to get the feelings of Tacos!
Linking this recipe to Riappyayan:

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