Crispy taco shells,encasing a soft spice mix of rice and beans,with stringy shredded cheese.
Heat oil in a cooking vessel, add the garlic and onion and saute.
Add the beans, jalapenos, red chilly powder, cumin, salsa sauce and garam masala. Add water and continue to saute for 3-4 mins.
Add the boiled rice and stir.
Add the red chilly flakes and dried oregano.
Add the salt and pepper to taste.
Continue to steam over low heat for 2-3 minutes and keep this mixture aside.
Take a corn taco shell, add the bean and rice mix. Layer with a generous amount of grated cheese and a sprig of cilantro or coriander.
You could also layer the taco with finely shredded cabbage or iceberg lettuce for that extra crunch.