kidney Beans Beetroot Tacos | How to make kidney Beans Beetroot Tacos

By Ruchi sharma  |  12th Jun 2017  |  
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  • kidney Beans Beetroot Tacos, How to make kidney Beans Beetroot Tacos
kidney Beans Beetroot Tacosby Ruchi sharma
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About kidney Beans Beetroot Tacos Recipe

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling.A taco can be made with a variety of fillings.A taco is often accompanied by garnishes such as salsa, chilli pepper, avocado, tomatoes, onions and lettuce.

kidney Beans Beetroot Tacos is one dish which makes its accompaniments tastier. With the right mix of flavours, kidney Beans Beetroot Tacos has always been everyone's favourite. This recipe by Ruchi sharma is the perfect one to try at home for your family. The kidney Beans Beetroot Tacos recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing kidney Beans Beetroot Tacos is 60 minutes and the time taken for cooking is 90 minutes. This is recipe of kidney Beans Beetroot Tacos is perfect to serve 4 people. kidney Beans Beetroot Tacos is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love kidney Beans Beetroot Tacos. So do try it next time and share your experience of cooking kidney Beans Beetroot Tacos by commenting on this page below!

kidney Beans Beetroot Tacos

Ingredients to make kidney Beans Beetroot Tacos

  • For Beetroot Puree:
  • Beetroot 1 No
  • For tacos:
  • Corn meal/makki ka atta 1 cup
  • Whole wheat flour 1/2 cup
  • Beetroot puree 1/2 cup
  • salt as per taste
  • water as required
  • For Taco Filling:
  • Boiled kidney beans 1 cup
  • capsicum Diced 1 cup
  • Sweet corn 1/2 cup
  • tomato Deseeded 1 Big
  • Small avocado 1 No
  • cucumber 1 no
  • Juice of 1 lemon
  • Taco seasoning 2tbsp
  • Chopped coriander 1/4 cup

How to make kidney Beans Beetroot Tacos

  1. Puree procedure:
  2. Peel the beetroot and cut into small pieces.
  3. Steam the beetroot until soft and set aside to cool down.
  4. When beetroot is cooled down blend in a blender to form a smooth paste.
  5. Dough procedure:
  6. Place corn meal in a bowl with whole wheat, salt and mix well.
  7. Add beetroot puree to flour and start kneading dough if required use water. I used 2tbsp of water.
  8. The dough is like chapati dough .cover with plastic wrap and set aside for 15mins.
  9. Filling Procedure:
  10. In a non-stick pan, add 1 Tbsp Olive oil, when oil is hot add kidney beans, capsicum and corn. Saute for few minutes.Turn of the flame.
  11. Add Taco seasoning to the mixture.
  12. Combine avocado, deseeded tomatoes, cucumber and lemon juice in a bowl.
  13. For making tacos:
  14. Heat skillet over medium heat.
  15. Take a small ball from the dough roll into a very thin disc.The way you make chapati. But they are thinner than chapati.
  16. Place the tortilla on the warmed skillet. After it begins to lightly puff flip and cook the another side.
  17. Same way prepares all the tortillas.
  18. Taco Shell Procedure:
  19. Preheat the oven at 190*c for 10 minutes.
  20. Place the prepared tortilla on work place and coat with little Oil on both sides.
  21. Drape each tortilla over two bars of the oven rack.Bake at 190*c for 7 to 10 mins.
  22. Finally, divide kidney bean and corn mixture between tacos.
  23. Top with avocado salsa.Sprinkle coriander and serve immediately.

My Tip:

Maida can be used in place of whole wheat. If you like soft tortillas avoid oven step.

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