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Taco Time for Tots – Vegetarian Mexican Cookbook

Flat taco shell (tostada) topped with beans, salsa, guacamole, sour cream, iceberg lettuce, and cheese. Vegetarian, no tofu or paneer.

Taco Time for Tots

Nourishing Mexican Meals from My Family to Yours

By Bhakti Kishore Sameer Thakkar

No maida, no sugar, no preservatives.

A labor of love, inspired by years of dedication in the kitchen and a passion for nourishing my family with wholesome, global flavors. This cookbook brings you vibrant, authentic Mexican recipes—made from scratch, free from maida, sugar, preservatives, and artificial additives. Every dish is crafted to delight your taste buds and support your health, so you can enjoy the best of Mexican cuisine with complete peace of mind.

Discover the joy of healthy, homemade Mexican food—nourishing for the body, cherished by the family, and perfected over years of loving effort.

Table of Contents

  1. Mexican Tacos (with Nachos, Cheese Sauce & Chipotle Sauce)
  2. Quesadillas
  3. Burrito Roll
  4. Burrito Bowl (or Mexican Dip)
  5. Corn on the Cob
  6. Mexican Rice
  7. Enchiladas

Mexican Tacos (with Nachos, Cheese Sauce & Chipotle Sauce)

# Mexican Tacos Recipe


Ingredients


For Taco Shells


    

  • 1 cup Makai Atta (corn flour)
    • 

  • Just under 1 cup whole wheat or multigrain flour
    • 

  • Salt, to taste
    • 

  • Sesame seeds.
    • 

  • Chilli flakes, to taste
    • 

  • Oregano, to taste
    • 

  • 1/2 teaspoon baking powder
    • 

  • 1/2 cup boiled yellow moong dal (see instructions)
    • 

  • Ghee or oil, for frying (or for roasting, if preferred)
    • 



For Guacamole


    

  • 2 ripe avocados
    • 

  • 1 small onion, finely chopped
    • 

  • 1–2 cloves garlic, finely chopped
    • 

  • Fresh coriander, finely chopped
    • 

  • Salt, to taste
    • 

  • Lemon juice, to taste
    • 

  • (Optional) 1 tomato, finely chopped (for Jain version)
    • 



For Sour Cream


    

  • 1 cup thick curd (e.g., Amul Masti Dahi or similar)
    • 



For Salsa


    

  • 4–5 medium tomatoes
    • 

  • 1 small onion, finely chopped
    • 

  • 1/2 cup colorful bell peppers, finely chopped
    • 

  • Salt, to taste
    • 

  • Fresh coriander, finely chopped
    • 

  • Chilli flakes,
    • 

  • Oregano,
    • 

  • Black pepper,
    • 

  • Kashmiri red chilli powder,
    • 

  • Lemon juice
    • 



For Beans


    

  • 1 cup kidney beans (rajma), soaked overnight
    • 

  • 1/2 teaspoon ajwain (carom seeds)
    • 

  • 4 tomatoes
    • 

  • 2 onions
    • 

  • 4–5 cloves garlic
    • 

  • 1–2 teaspoons oil
    • 

  • 1 teaspoon dhana jeera powder (coriander-cumin powder)
    • 

  • Salt, to taste
    • 

  • Tex-Mex taco seasoning mix, to taste
    • 

  • Kashmiri red chilli powder,
    • 

  • (Optional) For Jain version: only tomatoes, no seasoning mix
    • 



For Assembly


    

  • Iceberg lettuce, thinly chopped
    • 

  • Fresh coriander, chopped
    • 

  • Cheese, grated (as desired)
    • 





Instructions


1. Taco Shells


    

  1. In a bowl, combine Makai Atta, whole wheat or multigrain flour, salt, sesame seeds, chilli flakes, oregano, and baking powder.
    2. 

  2. Add boiled yellow moong dal (to boil: wash dal thoroughly, add a little water, and pressure cook until soft).
    3. 

  3. Knead into a soft dough. Cover and let it rest for 15–20 minutes.
    4. 

  4. Divide dough into small balls and roll each into a thin puri.
    5. 

  5. Prick with a fork (tuk tuk tuk!) to prevent puffing.
    6. 

  6. Fry in ghee or oil until golden, and press the puri down so it doesn’t puff, then drain on blotting paper. For a healthier version, roast on a tawa like khakhra until crisp.
    7. 



2. Guacamole


    

  1. Scoop out the pulp from avocados and mash with a fork.
    2. 

  2. Add finely chopped onion, garlic, coriander, salt, and lemon juice. Mix well.
    3. 

  3. (Tip: To prevent browning, place a halved onion on top of the guacamole.)
    4. 

  4. For Jain version, add chopped tomatoes instead of garlic and onion.
    5. 



3. Sour Cream


    

  1. Place curd in a muslin cloth and hang to drain the whey.
    2. 

  2. Once thick, whisk the curd and add a little whey back to achieve a creamy consistency.
    3. 



4. Salsa


    

  1. Boil tomatoes in water until skins peel off. Cool and blend (do not add water).
    2. 

  2. Sauté onion and bell peppers in a little oil until soft and lightly browned.
    3. 

  3. Add salt, then the blended tomato mixture, Kashmiri chilli powder, coriander, chilli flakes, oregano, and black pepper.
    4. 

  4. Cook until thickened. Finish with lemon juice and remove from heat.
    5. 

  5. Store in the refrigerator. (Great with omelettes, chilla, sandwiches, etc.)
    6. 



5. Beans


    

  1. Soak kidney beans overnight with ajwain (helps digestion).
    2. 

  2. Pressure cook beans until soft.
    3. 

  3. Boil tomatoes, onions, and garlic together until very soft and skins peel.
    4. 

  4. Cool and blend with Kashmiri chilli powder.
    5. 

  5. In a pan, heat oil and add the blended mixture. Cook for 2–3 minutes.
    6. 

  6. Add cooked beans, dhana jeera powder, salt, and taco seasoning. Mix and cook until thickened. (Use reserved bean water if needed.)
    7. 

  7. For Jain version, use only tomatoes and skip seasoning mix.
    8. 



6. Assembly


    

  1. Arrange all components in separate bowls: beans, salsa, sour cream, guacamole, lettuce-coriander salad, and grated cheese.
    2. 

  2. To serve, take a taco shell, layer with beans, salsa, sour cream, guacamole, lettuce, and sprinkle with cheese.
    3. 

  3. Enjoy your healthy, delicious homemade Mexican tacos!
    4. 





Nachos


For Nachos


    

  1. Use the same dough as for taco shells.
    2. 

  2. Roll out a large, thin circle of dough.
    3. 

  3. Cut into triangles (like a pizza) to form nacho chips.
    4. 

  4. Prick with a fork and fry in ghee or oil until crisp, or roast for a healthier version.
    5. 

  5. Let them cool completely—they will become extra crisp as they cool.
    6. 



For Cheese Sauce


    

  1. In a pan, melt 1 tablespoon butter.
    2. 

  2. Add 1 tablespoon multigrain or whole wheat flour and sauté for 1–2 minutes.
    3. 

  3. Gradually add 1 cup milk, whisking constantly to avoid lumps.
    4. 

  4. Add a pinch of turmeric and salt to taste.
    5. 

  5. Cook until the sauce thickens. If lumps form, blend the sauce in a mixer until smooth.
    6. 

  6. Add 1/2 cup grated cheese and stir until melted and thickened.
    7. 

  7. Serve warm with nachos.
    8. 





Tips


    

  • For a healthier taco shell or nachos, roast instead of frying.
    • 

  • Store extra salsa and cheese sauce in the fridge for up to a week.
    • 

  • Customize toppings and sauces as per your family’s taste.

Quesadillas

# Quesadillas (No Maida, No Sugar)


Ingredients


For Tortillas


    

  • 2 cups multigrain flour or whole wheat flour
    • 

  • 1/2 cup boiled yellow moong dal
    • 

  • Chilli flakes, to taste
    • 

  • Oregano, to taste
    • 

  • Sesame seeds,
    • 

  • Salt and black pepper, to taste
    • 

  • Water, as needed (for kneading). Generally not required as moong daal will make the dough soft.
    • 



For Filling & Assembly


    

  • Prepared beans (see Mexican Tacos recipe)
    • 

  • Prepared salsa (see Mexican Tacos recipe)
    • 

  • Prepared sour cream (see Mexican Tacos recipe)
    • 

  • Grated cheese, as desired
    • 

  • Additional oregano and chilli flakes, to taste
    • 

  • 2–3 tablespoons whole wheat or multigrain flour (for slurry)
    • 

  • Water (for slurry)
    • 

  • Oil or ghee, for roasting
    • 





Instructions


1. Prepare the Tortilla Dough


    

  1. In a large bowl, combine multigrain or whole wheat flour, boiled moong dal, chilli flakes, oregano, sesame seeds, salt, and black pepper.
    2. 

  2. Knead into a soft, smooth dough. Add little ghee or oil to the dough
    3. 

  3. Cover and let the dough rest for 15–20 minutes.
    4. 



2. Make the Tortillas


    

  1. Divide the dough into equal balls.
    2. 

  2. Roll each ball into a thin roti, slightly larger than a regular phulka.
    3. 

  3. Roast each roti on a hot tawa or griddle without oil or ghee, cooking both sides until just done (kacha pakka). Set aside.
    4. 



3. Prepare the Slurry


    

  1. In a small bowl, mix 2–3 tablespoons whole wheat or multigrain flour with enough water to make a thick, smooth paste (slurry). Set aside.
    2. 



4. Assemble the Quesadillas


    

  1. Take one tortilla and spread salsa in the center, leaving about 1 inch from the edge.
    2. 

  2. Add a layer of prepared beans, sprinkle with oregano and chilli flakes, and top with grated cheese.
    3. 

  3. Take a second tortilla and brush the outer edge with the prepared slurry.
    4. 

  4. Place the second tortilla on top of the first, pressing the edges to seal.
    5. 



5. Cook the Quesadillas


    

  1. Heat a dosa griddle or tawa. Place the assembled quesadilla on it.
    2. 

  2. Roast on both sides with a little oil or ghee until crisp and golden.
    3. 

  3. Remove from heat and let cool slightly.
    4. 



6. Serve


    

  1. Cut the quesadilla into 4 pieces.
    2. 

  2. Arrange on a plate, like one triangle on the other
    3. 

  3. Sprinkle with extra cheese and chilli flakes if desired.
    4. 

  4. Serve hot with sour cream, salsa, and guacamole on the side.
    5. 





Notes


    

  • This recipe contains no maida (refined flour) and no added sugar.
    • 

  • Use the same beans, salsa, and sour cream recipes as in the Mexican Tacos recipe.
    • 

  • For extra flavor, add chopped fresh coriander or jalapeños to the filling.

Burrito Roll

# Burrito Roll (No Maida, No Sugar)


Ingredients


For Spinach Tortilla (Burrito Roti)


    

  • 1 cup multigrain or whole wheat flour
    • 

  • 1/4 cup boiled yellow moong dal
    • 

  • 1 cup spinach leaves (palak)
    • 

  • Chilli flakes, to taste
    • 

  • Oregano, to taste
    • 

  • Sesame seeds,
    • 

  • Salt, to taste
    • 



For Spanish Rice


    

  • 1 cup rice (soaked for 30 minutes)
    • 

  • 1/2 cup spinach puree (from above)
    • 

  • 1/2 cup cooked beans (see Mexican Tacos recipe)
    • 

  • 1 medium tomato, finely chopped
    • 

  • 1 small onion, finely chopped
    • 

  • 1/2 cup capsicum (bell pepper), finely chopped
    • 

  • 1–2 teaspoons oil or ghee
    • 

  • Kashmiri red chilli powder, to taste
    • 

  • Salt, to taste
    • 

  • Taco seasoning mix, to taste
    • 

  • 1/2 tablespoon tomato ketchup
    • 

  • Water, as needed
    • 



For Assembly


    

  • Prepared beans (see Mexican Tacos recipe)
    • 

  • Prepared salsa (see Mexican Tacos recipe)
    • 

  • Prepared sour cream (see Mexican Tacos recipe)
    • 

  • Prepared guacamole (see Mexican Tacos recipe)
    • 

  • Iceberg lettuce, thinly sliced
    • 





Instructions


1. Prepare the Spinach Tortilla Dough


    

  1. Boil spinach leaves for 1 minute, then immediately transfer to cold water to retain color.
    2. 

  2. Puree the spinach in a blender.
    3. 

  3. In a bowl, combine multigrain or whole wheat flour, boiled moong dal, spinach puree, salt, chilli flakes, oregano, and sesame seeds.
    4. 

  4. Knead into a soft dough, adding water only if needed (moong dal and spinach puree usually provide enough moisture).
    5. 

  5. Cover and let the dough rest for 15–20 minutes.
    6. 



2. Make the Spinach Tortillas


    

  1. Divide the dough into equal balls.
    2. 

  2. Roll each ball into a large, thin roti (burrito-sized).
    3. 

  3. Roast each roti on a hot griddle, brushing lightly with oil or ghee, until cooked and slightly crisp. Set aside.
    4. 



3. Prepare the Spanish Rice


    

  1. Boil soaked rice until about 85% cooked (not fully soft). Drain and set aside.
    2. 

  2. In a large pan, heat oil or ghee. Sauté chopped onions and capsicum until soft.
    3. 

  3. On a large plate, mix the partially cooked rice with Kashmiri red chilli powder, salt, taco seasoning, chopped tomatoes, and spinach puree.
    4. 

  4. Add the rice mixture and cooked beans to the sautéed onions and capsicum in the pan.
    5. 

  5. Cook on a low flame, adding a little water if needed. Stir in tomato ketchup.
    6. 

  6. Cook until everything is well combined and the rice is fully cooked but not mushy. Set aside.
    7. 



4. Assemble the Burrito Roll


    

  1. Place a spinach tortilla on a flat surface.
    2. 

  2. Spread salsa on one side of the tortilla.
    3. 

  3. Add a layer of beans, then a generous spoonful of Spanish rice.
    4. 

  4. Top with sour cream, guacamole, and iceberg lettuce.
    5. 

  5. Roll the tortilla tightly into a burrito shape.
    6. 

  6. Toast the rolled burrito on the griddle with a little oil or ghee until golden and crisp.
    7. 

  7. Cut in half and serve immediately.
    8. 





Notes


    

  • This recipe contains no maida (refined flour) and no added sugar.
    • 

  • Use the same beans, salsa, sour cream, and guacamole recipes as in the Mexican Tacos recipe.
    • 

  • For extra flavor, add jalapeños or fresh coriander to the filling.

Burrito Bowl (or Mexican Dip)

# burrito bowl (No Maida, No Sugar)


Ingredients


    

  • Spanish rice (see Burrito Roll recipe)
    • 

  • Prepared beans (see Mexican Tacos recipe)
    • 

  • Prepared salsa (see Mexican Tacos recipe)
    • 

  • Prepared sour cream (see Mexican Tacos recipe)
    • 

  • Prepared guacamole (see Mexican Tacos recipe)
    • 

  • Iceberg lettuce, thinly sliced
    • 

  • Grated cheese, as desired
    • 





Instructions


    

  1. Arrange all the components—mexican rice, beans, salsa, sour cream, guacamole, iceberg lettuce, and cheese—in sections in a serving bowl.
    2. 

  2. You can keep each ingredient separate for a classic burrito bowl experience, or layer them together for a delicious Mexican dip.
    3. 

  3. Serve immediately and enjoy a wholesome, no maida, no sugar meal!
    4. 





Notes


    

  • This recipe contains no maida (refined flour) and no added sugar.
    • 

  • Use the same Spanish rice, beans, salsa, sour cream, and guacamole recipes as in the Burrito Roll and Mexican Tacos recipes.
    • 

  • For extra flavor, add jalapeños, fresh coriander, or a squeeze of lime.

Corn on the Cob

# Corn on the Cob


Ingredients


    

  • 2–3 fresh corn cobs
    • 

  • Butter, as needed
    • 

  • Kashmiri red chilli powder, to taste
    • 

  • Salt, to taste
    • 

  • Lime wedges
    • 

  • Wooden sticks (optional, for serving)
    • 





Instructions


    

  1. Roast the corn cobs directly over an open flame or on a grill, turning occasionally, until the kernels are charred and cooked evenly.
    2. 

  2. While the corn is still hot, spread butter generously over each cob.
    3. 

  3. Sprinkle Kashmiri red chilli powder and salt to taste.
    4. 

  4. Squeeze fresh lime juice over the corn for extra flavor.
    5. 

  5. Insert a wooden stick into each cob for easy handling, if desired.
    6. 

  6. Cut each cob into 3 pieces for serving.
    7. 

  7. Serve immediately and enjoy!
    8. 





Notes


    

  • This recipe contains no maida (refined flour) and no added sugar.
    • 

  • Adjust the amount of butter, chilli powder, and lime to your taste.
    • 

  • For a vegan version, use plant-based butter or skip it entirely.

Mexican Rice

# Mexican Rice


Ingredients


    

  • 1 cup rice (soaked for 30 minutes)
    • 

  • 1/2 cup spinach puree (see Burrito Roll recipe)
    • 

  • 1/2 cup cooked beans (see Mexican Tacos recipe)
    • 

  • 1 medium tomato, finely chopped
    • 

  • 1 small onion, finely chopped
    • 

  • 1/2 cup capsicum (bell pepper), finely chopped
    • 

  • 1/2 cup corn kernels (fresh or frozen)
    • 

  • 1–2 teaspoons oil or ghee
    • 

  • Kashmiri red chilli powder, to taste
    • 

  • Salt, to taste
    • 

  • Taco seasoning mix, to taste
    • 

  • 1/2 tablespoon tomato ketchup optional.
    • 

  • Water, as needed
    • 





Instructions


    

  1. Boil soaked rice until about 85% cooked (not fully soft). Drain and set aside.
    2. 

  2. In a large pan, heat oil or ghee. Sauté chopped onions, capsicum, and corn kernels until soft.
    3. 

  3. On a large plate, mix the partially cooked rice with Kashmiri red chilli powder, salt, taco seasoning, chopped tomatoes, and spinach puree.
    4. 

  4. Add the rice mixture and cooked beans to the sautéed vegetables in the pan.
    5. 

  5. Cook on a low flame, adding a little water if needed. Stir in tomato ketchup.
    6. 

  6. Cook until everything is well combined and the rice is fully cooked but not mushy. Set aside.
    7. 

  7. Serve hot as a side or as a base for burrito bowls and rolls.
    8. 





Notes


    

  • This recipe contains no maida (refined flour) and no added sugar.
    • 

  • Use as a filling for burritos, bowls, or as a healthy side dish.
    • 

  • For extra flavor, add fresh coriander or a squeeze of lime before serving.

Enchiladas

# Cottage Cheese Enchiladas (No Maida, No Sugar)


Ingredients


For Tortillas


    

  • 2 cups multigrain or whole wheat flour
    • 

  • 1/2 cup boiled yellow moong dal
    • 

  • Chilli flakes, to taste
    • 

  • Oregano, to taste
    • 

  • Sesame seeds
    • 

  • Salt and black pepper, to taste
    • 

  • little oil or ghee at the end
    • 



For Homemade Paneer (Cottage Cheese)


    

  • 1 liter full-fat milk
    • 

  • 1–2 tablespoons lemon juice
    • 



For Paneer Filling


    

  • Fresh homemade paneer, grated
    • 

  • 1/2 cup bell peppers, finely chopped
    • 

  • 2–3 spring onions, finely chopped
    • 

  • Fresh coriander, chopped
    • 

  • Taco seasoning mix, to taste
    • 



For Mexican Sauce


    

  • 8–9 tomatoes
    • 

  • 3 onions
    • 

  • 6–7 garlic cloves
    • 

  • Kashmiri red chilli powder, to taste
    • 

  • Salt, to taste
    • 

  • Taco seasoning mix, to taste
    • 



For Assembly


    

  • Prepared salsa (see Mexican Tacos recipe)
    • 

  • Mozzarella cheese, shredded
    • 

  • Additional chilli flakes and oregano, to taste
    • 





Instructions


1. Prepare the Tortilla Dough


    

  1. In a large bowl, combine multigrain or whole wheat flour, boiled moong dal, chilli flakes, oregano, sesame seeds, salt, and black pepper.
    2. 

  2. Add water as needed and knead into a soft, smooth dough.
    3. 

  3. Cover and let the dough rest for 15–20 minutes.
    4. 



2. Make the Tortillas


    

  1. Divide the dough into equal balls.
    2. 

  2. Roll each ball into a thin roti, slightly larger than a regular phulka.
    3. 

  3. Toast each roti on a hot tawa or griddle until half cooked (not fully done). Set aside.
    4. 



3. Prepare Homemade Paneer


    

  1. Boil milk in a large pan. Once it comes to a boil, add lemon juice and stir until the milk curdles.
    2. 

  2. Strain the curds using a paneer maker or muslin cloth. Place a weight on top for 5 minutes (do not press too long; you want soft paneer).
    3. 

  3. Once set, grate the paneer for the filling.
    4. 



4. Make the Paneer Filling


    

  1. In a bowl, combine grated paneer, chopped bell peppers, spring onions, coriander, and taco seasoning mix. Mix well.
    2. 



5. Prepare the Mexican Sauce


    

  1. Boil tomatoes, onions, and garlic cloves together until soft.
    2. 

  2. Cool and blend into a smooth puree.
    3. 

  3. Pour the puree into a wok, add Kashmiri red chilli powder, salt, and taco seasoning mix.
    4. 

  4. Cook the sauce for a few minutes until it thickens and flavors meld. Set aside.
    5. 



6. Assemble the Enchiladas


    

  1. Take a half-cooked tortilla and spread salsa on one side.
    2. 

  2. Add a layer of the paneer mixture and a little mozzarella cheese.
    3. 

  3. Roll up the tortilla tightly.
    4. 

  4. In a baking dish, pour a layer of Mexican sauce on the bottom.
    5. 

  5. Place the rolled tortillas side by side (not stacked) in the dish.
    6. 

  6. Pour the remaining sauce over the tortillas, covering them completely.
    7. 

  7. Top with shredded mozzarella cheese, extra oregano, and chilli flakes.
    8. 



7. Bake


    

  1. Preheat oven to 180°C (350°F).
    2. 

  2. Bake the enchiladas for 15–20 minutes, or until the cheese is melted and bubbly.
    3. 

  3. Serve hot and enjoy!
    4. 





Notes


    

  • This recipe contains no maida (refined flour) and no added sugar.
    • 

  • Use the same salsa recipe as in the Mexican Tacos recipe.
    • 

  • For extra flavor, add jalapeños or fresh coriander to the filling.

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