When I say I’m making tacos for dinner, non-vegetarians often look puzzled. “What do you put in them?” they ask. What indeed! You can use yellow split peas, lentils, black beans, vegetarian refried beans, chick peas…I’ve even used leftover tomato pappu and it’s totally delicious.
Meera’s three-bean chili, though, makes veggie taco night really special. But I had no idea what I was missing until I learned this pan-frying method for tacos.
If you have the chili and the tortillas in your freezer, you just need to prepare some fresh pico de gallo, guacamole, shredded lettuce and cheese and you’re in for a feast.
3-4 tbsp vegetable oil
12 soft corn tortillas
2 cups shredded cheddar or jack cheese
2 cups shredded lettuce
1 recipe pice de gallo (recipe)
1 recipe guacamole (recipe)
1. Heat oil in a skillet on medium high heat until very hot, but try to avoid bringing it to the smoke point.
2. Place one or two tortillas on the skillet and top with about 1/4 cup chili and a handful of cheese.
3. Let fry for a minute, then carefully fold over like a taco and let fry until cheese melts.
4. Fill with pico de gallo, guacamole, and lettuce and serve immediately. Serves four.
Pico de Gallo
3 tomatoes, diced
1/4 cup chopped cilantro
2 tbsp minced red onion
1 seeded jalapeno, chopped (optional)
1-2 tsps fresh lime juice
1/4 tsp salt
Mix ingredients together in a small serving bowl. Adjust salt and lime juice as desired.
2 ripe Hass avocadoes
1 clove garlic, minced
1-2 tsp fresh lime juice
1/4 tsp salt
Peel, seed and chop the avocado (method). Mix in remaining ingredients and mash slightly with a fork or a potato masher. Adjust salt and lime juice as desired.