Steps to Prepare Quick Red kidney bean tacos with walnut dip

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Favorite Red kidney bean tacos with walnut dip. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Red kidney bean tacos with walnut dip, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red kidney bean tacos with walnut dip delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Red kidney bean tacos with walnut dip is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Red kidney bean tacos with walnut dip estimated approx 60 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can have Red kidney bean tacos with walnut dip using 38 ingredients and 6 steps. Here is how you cook it.

Rajma/red kidney beans is full of several minerals and vitamins. It is the richest source of vitamins and good for our kidneys. Walnuts too are good for health, rich in antioxidants, full of omega-3. It supports our blood flow and are very good for our brains. In this recipe, I have used walnuts in the form of a dip, which is nutty, full of flavours, mild spicy, little sweet and a bit tangy, with very beautiful pink colour. It went very well with my tacos. #boxweek19 #sangitakalra

Ingredients and spices that need to be Take to make Red kidney bean tacos with walnut dip:

1. 2 cups Boiled kidney beans
2. 1/2 cup Onions - chopped
3. 1 tbsp Oil
4. 1 tsp Ginger garlic paste
5. 2 tomatoes finely chopped
6. 1 tsp maggi masala
7. 1 tbsp tomato sauce
8. 1 tsp roasted cumin powder
9. as per taste Salt,
10. to taste red chilli powder
11. 1/2 tsp Coriander powder
12. as needed Fresh coriander leaves
13. as per taste Lemon juice
14. Homemade tacos shells
15. 200 grams maize flour
16. 100 Gram wheat flour
17. 1 tsp salt
18. 2 tbsp oil
19. 1 cup hot water
20. as needed Oil for frying
21. For walnut dip
22. 1 red capsicum
23. 6 walnut
24. as per taste Salt
25. as required Lemon juice 1/2 Lemon
26. 1/2 tsp Red chilli powder
27. 2 tbsp Bread crumbs
28. 2 tbsp Pomogranate juice -[ Real]
29. 1 Chopped onion
30. 1 tsp Ginger garlic paste
31. 1 tsp Olive oil to drizzel
32. 1/4 tsp Cumin seeds
33. Garnishing
34. 1 cup Red, yellow capsicum finely chopped
35. 1 Tomatoes finely chopped
36. as needed Grated cheese
37. as required Fresh parsley
38. as needed Lettuce

Instructions to make to make Red kidney bean tacos with walnut dip

1. For taco shell. Sieve and mix both flours, add salt, add oil,add hot water and knead to medium soft. Cut them in equal parts, roll each piece in a round shape. Dust some maze flour on the platform. Roll each flour in to thin circle, cut them with a round cutter into a neat shape. Prick each taco shell from both sides, so as to avoid air bubble formation, while frying.
2. Heat a pan with oil on medium flame, fry from both sides of taco shell with help of two laddles. Hold the two opposite ends of each shell, as shown in pic. Keep it in this position for 1 minute, so that it takes its shape. Fry rest of taco shells. Take them out on paper towel and keep aside.
3. Let us prepare our filling. To prepare rajma. Take a pan, add oil, add in Jeera, onion and saute till pink. Add ginger garlic paste, cook on low flame, add 2 tomatoes, finely chopped and saute. Add the salt and red chilli powder, coriander powder. Add little water and cook the masalas. Add tomato sauce, maggi masala and the boiled rajma. Mash them slightly with a masher, within the pan,add little more water, squeeze in the lemon juice, cook till dry. Check the seasoning.
4. For walnut dip. Grease the red capsicum and roast it on gas flame, just like we roast a brinjal. As it gets charred, put it in water, after some time, skin of the capsicum, will get peeled easily. Now chop it finely add this with walnut and grind it. In a pan, heat some oil, add the cumin seeds, chopped onions, add ginger garlic paste, saute till turn pink. Keep aside and cool it.
5. In the capsicum paste, add this onion and ginger garlic paste and give it a nice churn. Add 2 tbsp, bread crumbs and again churn it, add salt, lemon juice, pomogranate juice, red chilli powder. Drizzle some olive oil in your dip.
6. Take each taco shell, place a lettuce leaves. Add the cooked beans, chopped crunchy onions, capsicum, cheese, parsley and drizzle some walnut dip on each. Enjoy this mexican meal.

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