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Rajma Sweet Potato Tacos

Course Breakfast, High Protein Meal recipes, Main Course
Cuisine Fusion, Indo-Mexican
Keyword high protein meal, Indian fusion recipe, rajma tacos, sweet potato tacos, vegetarian tacos, weightloss friendly recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 320kcal

Ingredients

For the Rajma Filling

  • 1 cup boiled rajma
  • ½ boiled sweet potato
  • ½ cup boiled corn
  • 2 green chilies finely chopped
  • 2 tbsp onion finely chopped
  • 2 tbsp coriander leaves chopped
  • Salt to taste
  • ½ tsp garam masala

For the Tacos

  • 6 small whole wheat rotis about 5-inch
  • 1-2 tsp oil for roasting
  • 30 g grated cheese optional

For the Salsa

  • ¼ cup onion chopped
  • ¼ cup tomato chopped
  • 1 tbsp jalapeño chopped
  • 1 tsp lemon juice
  • Salt to taste

For the Creamy Dressing

  • 100 g non-fat Greek yogurt
  • 2 tbsp soaked makhana
  • 1 tbsp soaked cashews
  • Coriander leaves
  • Salt to taste
  • Black pepper to taste (optional)
  • 1 tsp lemon juice

Instructions

Step 1: Make the Filling

  • Mash the rajma and sweet potato together. Add corn, onion, coriander, green chilies, garam masala, and salt. Mix until combined.

Step 2: Prepare the Tacos

  • Divide the filling into 6 portions. Press each portion evenly onto one side of a whole wheat roti.

Step 3: Roast

  • Heat a pan and lightly grease with oil. Place the roti filling-side up and cook until the base turns golden and crisp. Flip carefully if needed.

Step 4: Add Cheese

  • Sprinkle a little grated cheese over the filling. Fold the taco in half and continue roasting until crisp.

Step 5: Make the Salsa

  • Combine onion, tomato, jalapeño, lemon juice, and salt.

Step 6: Make the Dressing

  • Blend Greek yogurt, soaked makhana, soaked cashews, coriander leaves, lemon juice, salt, and black pepper until smooth.

Step 7: Assemble

  • Open each folded taco slightly and fill with salsa and creamy dressing. Serve immediately.

Notes

  • Swap rajma with black beans or chickpeas.
  • Add lettuce or cabbage for extra crunch.
  • Use coconut yogurt for a dairy-free version.
  • These tacos freeze well before adding salsa and sauce.