Tortilla with Refried Beans and Tomato Salsa
by Tarla Dalal
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Added to 117 cookbooks
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A Mexican delicious recipe full of flavour and colour is best to treat your skin with protein and calcium.
- Mix the flours, oil and salt and make a dough by adding enough warm water.
- Knead the dough well and keep for ½ hour. Knead again.
- Depending on the diameter you require for the dish, roll out the dough into
- 6" (150 mm.) or 9" (225 mm.) diameter thin rounds with the help of a little flour.
- Cook lightly on a tava (griddle) and keep aside.
- Drain the rajma, add the tomatoes, garlic, green chillies, half the onions and cook in a pressure cooker till tender. Drain and keep the drained water aside.
- Heat the oil in a pan and fry the remaining onions for ½ minute.
- Add the rajma, chilli powder, cumin seed powder, sugar and salt and cook for 2 to 3 minutes.
- Mash the mixture coarsely.
- If it is dry, add some drained water. Keep aside.
- Combine all the ingredients in a blender and grind into a coarse mixture. Keep aside.
- Take a tortilla and spread one portion of the refried beans.
- Top with 2 tsp tomato salsa, 1 tsp spring onions and 1 tsp grated carrots.
- Fold into a semi circle and serve immediately.
Nutrient values per tortilla
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