Vegan Beetroot Soft Tacos are wonderfully savoury and can be easily assembled with minimal preparation in no time. I have been in love with this Mexican delight, the combination below brings out amazing flavours with variety of ingredients to taste in every single bite. Many of you might be missing Mexican food during lockdown so let's make these at home. To make it healthy, I used pureed beetroot, beans soaked overnight then boiled and prepared at home with very less oil. There is nothing canned or preserved, just fresh ingredients. The only thing missing from this recipe is jalapeño peppers which I ran out of at the moment, still didn't miss those a lot here. So let's get started.
Equipment
- mixing bowl
- flat pan
- spoons
Ingredients
For Beetroot Wraps:
- 2 cups all purpose flour
- 1 tsp cooking oil
- 1/2 tsp salt
- 1 cup small beetroot chopped
- 1 cup warm water
For Saute’ed Beans:
- 1 cup black beans boiled/canned
- 1/2 cup corn kernels
- 1/2 tsp cumin seeds
- 2 pods garlic minced
- 2 tsp olive oil
- salt to taste
- 1/4 tsp red chilli powder
- 1 tsp lemon juice
Guacamole:
- 2 avocados mashed
- 1/2 small onion finely chopped
- 1 small tomato seedless and finely chopped
- 1-2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp red paprika
- 1/4 tsp crushed black pepper
Additional ingredients:
- 1 cup grated mozzarella cheese
- 1 tsp crushed black pepper
- 2 tsp melted butter
Instructions
For Beetroot Tacos:
- Prepare beetroot by boiling in some water, let it cool then puree it in a blender.
- Mix all dry ingredients for wraps in a mixing bowl along with 2-3 spoons of pureed beetroot.
- Then start kneading into a soft dough adding little water at a time.
- Spread some oil on top of dough and keeps aside covered, it will get softer in a while.
- After 5-10 mins, tear dough into making equal sized balls.
- Use rolling pin to make thin wraps and heat mildly from one side each on a hot plate (medium flame) then keep aside, don’t cover.
For sauted beans:
- Heat oil in a pan, add cumin seeds, garlic and saute for a minute.
- Add chopped onions and cook till transparent.
- Add beans, corn salt, chilli powder and mix well. Cook for another 5 minutes then turn off the heat and mix lemon juice. Keep aside.
For Guacamole:
- Mix all guacamole ingredients in a small bowl and keep aside. Since avocado tends to get darker, it is better to make guacamole in the last steps just before layering into wraps.
Preparing Tacos:
- Heat a pan or hot plate on medium flame, lower the flame once heated.
- Spread one wrap on a plate, layering shall be done on the cooked side.
- Spread the guacamole on half of the wrap, then top with bean mixture and grated cheese.
- Sprinkle with crushed pepper.
- Fold the wrap into half and brush the top slightly with butter.
- Now place the wrap on the heating pan, let it cook for 1 minute each, then flip to cook the other side. Prepare more wraps the same way.
- Cut into halves with a sharp knife before serving hot. Serve with your favourite nachos.