MEXICAN BEAN FAJITA

Throwing a party? Try out this Mexican delicacy...Tortilla stuffed with protein rich bean filling and iron rich green salsa!

Preparation Time : 30 mins.
Cooking Time : 10 mins.

Makes 6 pieces.

Ingredients

6 corn tortillas
4 tablespoons grated mozarella cheese

For the refried beans filling

¼ cup kidney beans (rajma), soaked overnight
2 large cloves garlic, finely chopped
1 cup finely chopped onions
1 cup chopped tomatoes
¼ cup finely chopped capsicum
1 teaspoon chilli powder
1 teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste

For the green salsa

3 large green tomatoes
½ cup finely chopped onions
2 to 3 green chillies, chopped
2 teaspoons white vinegar
salt to taste

For the refried beans filling

1. Combine the kidney beans with a little salt and 1½ cups of water and pressure cook till the beans are slightly overcooked.
2. Drain the beans and grind to a coarse paste in a blender. Keep aside.
3. Heat the oil in a nonstick pan, add the garlic and onions and sauté till the onion turns translucent.
4. Add the tomatoes and sauté for another 3 to 4 minutes.
5. Add the ground beans, capsicum, chilli powder, cumin powder and salt mix well.
6. Cook for 5 minutes. Add water if required to adjust the consistency. Keep aside.

For the green salsa

1. Cut the tomatoes into big pieces. Add the onions, green chillies and ¼ cup water and cook.
2. When cooked, blend in a liquidiser and strain.
3. Add the vinegar and salt. Keep aside.

How to proceed

1. Spread a little green salsa on each tortilla.
2. Place some bean filling, fold from both the sides and top with cheese.
3. Grill for a few minutes until the cheese melts.
4. Serve hot