Healthy homemade cheesy tacos using leftover chappati dough by Dhara Shah

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, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa or chilli pepper, avocado or guacamole, cilantro (coriander), tomatoes, onions and lettuce.

Here, I am going to share veg tacos with super quick and easy recipe as I am using leftover chapatti dough to make taco shells! If you have leftover chapatti dough from your lunch or dinner and you want to make something very quick, easy and delicious for breakfast or snacks then don’t be fret, here you go which totally reduces your strength to make the taco shells!

Preparation time: 0 mins, Cooking time: 10 mins

INGREDIENTS:

Serves 2 People

1) Mexican paste:
  • 3 basil leaves
  • 3 chopped celery
  • 1 tsp green chillies
  • 1 tsp Salt
  • 1 Cup water
2) Enchiladas fillings
  • 2 tbsp olive oil
  • 1 cup chopped green capsicum
  • 2 tbsp Mexican paste
  • 3 cups boiled kidney beans
  • 1 tsp Salt
  • 1 tbsp Red chilli sauce
3) Guacamole dip
  • 1 Avocado
  • 1/2 cup jalapeños
  • 1 tsp green chillies
  • Salt to taste
4) Sour cream
  • 1 cup thick curd
  • 1/2 cup fresh cream
  • 3-4 parsley leaves
  • Salt to taste
  • 2 tsp chilli flakes
5) Taco shells
  • 1 cup leftover chapatis dough
  • 2 tbsp maize flour for dusting
  • 1 tsp salt if you have not added in your leftover dough
  • 1 tsp turmeric powder
  • 1 tsp carom seeds
6) veggies
  • 1 cup iceberg lettuce
  • 1 cup purple cabbage
  • 1 1/2 cup red,green bell peppers
  • 1/2 cup jalapeno
  • 1/2 cup black olives
7) 1 cup processed cheese

 

STEPS:

 

MEXICAN PASTE:
  1. Add all ingredients into mixing jar and make paste.
ENCHILADAS FILLING:
  1. In a frying pan add oil, green capsicum, 2 tbsp Mexican paste, boiled kidney beans, salt, red chilli sauce and mix it well. Mash it property. Keep aside.
GUACAMOLE DIP:
  1. Scoop the avocado and add it into mixture jar, add jalapeno, green chillies and salt and mix it.
SOUR CREAM:
  1. In mixture jar add curd, fresh cream, parsley, salt and chilli flakes and mix it.
TACO SHELLS:
  1. In your chapatti leftover dough, sprinkle maize flour, salt, turmeric powder and carom seeds and make tight dough.
  2. Now roll it out and place it into preheated oven for 10 mins at 160 degrees as shown below:
  3. Once they are baked remove them from microwave and keep aside.
  4. You could make them in bulk as well and store them into air tight container, which could be ready to use when you get craving to eat and you have very less time!
TACOS PLATING:
  1. Take one taco shell, add enchiladas filling, veggies, guacamole dip, olives, jalapeños, sour cream and cheese on top.
  2. Ready to serve!
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