Veg Tacos with Cheese and Jalapeno Dip Recipe

Consume nutritious vegetables and beans with an explosion of flavours with this lip-smacking recipe. Kids will love the tangy taste and the fun variation that it adds to their diet.

Nutritional info

  • 11.1 mg
    Vitamin C
  • 0.1 mcg
    Vitamin B12
  • 199.4 kcal
    Energy
  • 16.8 gm
    Carbohydrate
  • 3.3 gm
    Protein
  • 143.7 mg
    Calcium
  • 0.4 mg
    Iron
  • 69.1 mcg
    Vitamin A
  • 9.8 gm
    Total Fat

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3.0 Number(22.0 gm) Taco Shell

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1.0 Chopped Tbsp(10.0 gm) Capsicum

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1.0 Chopped Tbsp(13.0 gm) Tomato

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1.0 Chopped Tbsp(6.0 gm) Lettuce

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1.0 Grated Tbsp(9.0 gm) Carrot

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2.0 Tsp(9.0 gm) Rajma

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1.0 Tsp(4.0 ml) Lemon Juice

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1/4 Tsp(0.44 gm) Jeera Powder

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1/4 Powder Tsp(0.54 gm) Red Chilly

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0.13 Powder Tsp(0.37 gm) Black Pepper

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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1/4 Cup(51.0 ml) Nestlé A+ Milk

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1.0 Grated Tbsp(8.0 gm) Cheese

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1.0 Tbsp(13.0 gm) Cream

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1.0 Chopped Tbsp(11.0 gm) Jalapeno

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1/8 Tsp(0.54 gm) Salt
  • Soak and prepare cooked rajma and keep aside.

  • In a pan, heat 1 tsp oil.

  • Add 1 tbsp each of chopped capsicum, lettuce, tomato, and 1 tbsp of grated carrot.

  • Now add the cooked rajma and mix well.

  • Add 1/4th tsp each of jeera powder, red chilli and salt, and 1/8th tsp black pepper powder.

  • Mix all the ingredients well.

  • Drizzle 1 tsp lemon juice over the mixture.

  • Take a taco shell, fill the mixture.

  • To make the dip, combine 4 tbsp of Nestlé A+ Milk with 1 tbsp each of fresh cream and grated cheese.

  • Mix well.

  • Next, add 1 tbsp of chopped jalapeno and 1/8th tsp salt.

  • Blend everything to make a smooth dip.

  • Serve with the prepared veg tacos.