Ingredients

• 1/2 lb - pinto beans
• 1 pocket - tostada shells (flat round)
• 3-4 - salad tomatoes (large, finely chopped)
• 2-3 - green bell pepper (finely chopped)
• 1 - onion (large, finely chopped)
• 1 bowl - thick & chunky salsa
• 1 - lettuce
• 1 pocket - yellow cheddar cheese (shredded)
• garlic powder
• oil
• cumin seeds (jeera)
• salt to taste

How to Make Vegetarian Taco-Tostada

• Wash and soak the pinto beans for 3-4 hours and cook them in a pressure cooker.
• In the same pressure cooker, mash the boiled beans to prepare a paste.
• Heat the bean paste on low flame, add salt and garlic powder to taste.
• Heat 2 tbsp of oil in a pan and add 2 tsp of jeera.
• When the jeera splutters, add tadka to the bean paste.
• Cover and cook for 15-20 mins on low flame.
• Wash lettuce and chop finely.
• Roast the tostada shells brown in the oven for 1-2 mins each side.
• For making Tostada-Taco:
• Put onions, lettuce, tomatoes, salsa, cheese and bell pepper in bowls.
• Take one tostada shell and spread a large spoon of hot bean paste over it.
• One by one, sprinkle salsa, green bell pepper, tomatoes, onions, lettuce and cheese.