Soak kidney beans overnight. Next day, drain and pressure cook the beans with salt and fresh water till completely cooked. To know more, swipe up!

For refried beans, heat olive oil in a pan. Add finely chopped garlic and fry for till the raw aroma goes away.

Add finely chopped onions and sauté on medium-low heat till translucent. Stir often.

Next, add pressure cooked kidney beans and water or veg stock.

Add salt and mix well.

Once the mixture comes to a boil, mash the beans. To know more, swipe up!

Add black pepper powder, dried oregano, red chili powder (or cayenne pepper) and cumin powder.

Mix well and simmer on low to medium-low heat for 5 to 6 minutes or till the mixture thickens. Once the desired consistency is achieved, switch off the heat.

Reheat taco shells in an oven, if needed. To know more, swipe up!

To assemble, add a few spoons of prepared refried beans in a taco shell. If shells are too thin, take 2.

Layer it, then top with some tomato salsa.

Add some spoons of sour cream. Fresh curd can be used, in place of sour cream.

Top with some grated cheddar cheese.

Serve veg taco immediately. For more recipes, visit