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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)
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.
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