Ingredients:

• 1 pack – tostada shells (hard)
• 1 cup – picante salsa
• 2/3 – Tomatoes
• 1 bunch of green Onions
• 1 – green bell pepper
• 1 packet – shredded cheddar cheese
• 1 – whole Lettuce
• For beans: 1 lb – pinto beans
• Salt
• 1 – tsp Mustard Seeds
• 1 tsp – Cumin seeds
• A pinch – heeng
• 1 tsp – Garlic powder
• Oil for tadka

Method:

1. Finely chop green onions, tomatoes, green bell pepper and lettuce.
2. Keep the ingredients and the cheddar cheese in separate bowls.
3. Soak the pinto beans for 3-4 hours and pressure cook till done.
4. Mash the beans with an electric masher, add salt and 1/2 tbsp of garlic powder.
5. Heat oil for tadka, add cumin seeds, mustard seeds and heeng.
6. Add the tadka to the beans mixture and cook on slow heat for 10-15 mins.
7. For taco: Toast the tostada shells in a toaster oven.
8. Pour the warm beans mixture on one shell and spread it all over.
9. Sprinkle the cheese, picante salsa, onions, bell pepper, tomatoes and lettuce.
10. Serve with a cola drink.

Recipe courtesy of Niyati