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:

4 Soft Taco Shells

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 and Guru's Cooking: