- Heat 1 tablespoon of oil in a pan and add 1 diced onion. Cook until translucent.
- Then, add 1 cup of cooked rajma, 1 teaspoon of chili powder, 1 teaspoon of cumin powder, and salt to taste. Mix well and cook for 5 minutes.
- Warm up 4-6 taco shells in the oven according to package instructions.
- Fill each taco shell with the rajma mixture and top with shredded cheese, diced tomatoes, and chopped coriander leaves.
- Serve hot with a side of chawal and enjoy a fusion of Indian and Mexican flavors.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.