Healthy Mexican Veggie Tacos With Spicy Kidney Beans

• shells
• 50 grams wheat flour
• 1 tablespoon oil
• salt to taste
• oil to fry
• stuffing
• 1 tablespoon oil
• 2 cloves garlic minced
• 1/2 cup onion finally chopped
• 2 tablespoons green pepper finally chopped
• 2 tomatoes blanched
• salt to taste
• 2 tablespoons red chili powder / 1 tbsp chili flakes
• 1 tablespoon sugar
• 1 tablespoon chili sauce
• 1/2 cup cabbage
• 1/2 cup green pepper or capsicum
• 1/2 cup shredded cheese
• salsa deep for complement

1. Tacos Shells:nou can not only use Corn flour as it is very hard to roll out tacos from it. In a large Bowl take corn flour, wheat flour, add oil and salt and mix them well. Using around 1 cup water, make a little tight dough.
2. Meanwhile heat oil to fry tacos. Make medium balls from dough and roll out into 5-7 inches diameter flat base tacos with a rolling pin.
3. Put one taco into oil let them half fry and give 'U' shape by tong. Make you flame at low heat. You need to handle by tong until color turn out golden brown. Prepare all others by same.
4. Stuffing:nou need to roughly mash red kidney beans.nake blanched tomatoes into grinder, and make rough pure of them.
5. In a pan, heat oil, add minced garlic and onion together. Let cook onions for 2 minutes, add green pepper. Let both cook completely, meanwhile using spatula lightly mash this mixture.
6. Now add red kidney beans, tomato pure, salt, red chili powder, and sugar. Cook for another 2 minutes. Switch off flame and at the end add chili sauce.
7. Serving:nake taco shell; fill it with 2-3 tbsp of stuffing. At top garnish with cabbage, capsicum, and shredded cheese. Here I have used mozzarella cheese .You can use cotija cheese or Mexican cheese.

shells, flour, oil, salt, oil, stuffing, oil, garlic, onion finally, green pepper, tomatoes blanched, salt, red chili powder, sugar, chili sauce, cabbage, green pepper, shredded cheese, salsa

Taken from www.yummly.com/recipe/Healthy-Mexican-Veggie-Tacos-with-Spicy-Kidney-Beans-1542037 (may not work)