Step 1

Rinse 1 cup kidney beans a couple of times with water. Soak the beans in enough water overnight or for 8 to 9 hours

Step 2

Then next day drain all the water. Rinse the kidney beans very well in running water. Then add the beans in a 2 litre pressure cooker. Also add ¼ teaspoon salt.

Step 3

Pour 
2 cups water.

Step 4

On a medium flame pressure cook kidney beans for 15 to 18 minutes. Keep in mind that fresh beans cook faster. If the beans are old, then they take a lot of time to cook.

Step 5

When the beans are cooking, you can make the tomato salsa and keep aside. However do not add any salt or spices in the salsa as then the tomatoes and onions release water. Add them in the salsa just before you start making the tacos.

Step 6

When the pressure settles down on its own in the cooker, then open the lid and check the kidney beans. They should be completely cooked and mash easily when you press them. Drain all the water from the beans and keep aside.

Step 7

Heat 1 tablespoon olive oil in a pan. Lower the flame and add finely chopped garlic. You can even add more garlic if you want.

Step 8

Fry the garlic for some seconds till its raw aroma goes away. No need to brown the garlic.

Step 9

Add finely chopped onions. stirring often sauté onions on a medium-low flame till they become translucent.

Step 10

Then add the cooked kidney beans.

Step 11

Next add ½ to ⅔ cup water or add as required. You can also add vegetable stock instead of water.

Step 12

Add salt as per taste and mix well.

Step 13

Let the kidney bean mixture come to a boil on a medium-low flame.

Step 14

With a vegetable masher, mash the beans when the mixture comes to a boil. At this point you can even stop cooking and allow the beans cool down a bit. Then blend everything to a smooth puree with an electric blender.

Step 15

Add ¼ teaspoon black pepper powder, ¼ teaspoon dried oregano, ½ to 1 teaspoon red chili powder (or cayenne pepper) and 1 teaspoon cumin powder.

Step 16

Add cayenne pepper or red chili powder depending on the heat you want in the dish. So you can add spices and herbs as per your taste buds. You can always add more or less of each spice and herb.

Step 17

Mix very well.

Step 18

On a low to medium-low flame continue to stir and simmer beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency. Add more water for a slight liquid consistency or if the beans look dry.

Step 19

When the refried beans have thickened to the desired consistency then switch off the flame. Keep aside.

Step 20

Remove the taco shells and place them on a baking tray. Preheat oven at 100 degrees celsius for 2 to 3 minutes.

Step 21

Place the taco shells in the oven and heat at 100 degrees celsius for 2 to 3 minutes. This step is optional and can be skipped. Do heat the taco shells as mentioned on the package.

Step 22

Gather and assemble all the ingredient required for the stuffing – taco shells, sour cream, refried beans, grated cheddar cheese (optional) and tomato salsa. You can even use fresh curd or yogurt instead of sour cream.

Step 23

Take the taco shell. If the shells are too thin or papery, then take 2 taco shells. Thin shells will break easily with the weight of the stuffings.

Step 24

Pour a few spoons of refried beans on it.

Step 25

Top with tomato salsa. You can even make guacamole and add it as a filling.

Step 26

Now top with 1 to 2 spoons of sour cream. Fresh curd or yogurt can also be used instead of sour cream.

Step 27

Top with some grated cheddar cheese.

Step 28

Make all vegetarian tacos this way and serve immediately.