Mexican Bean Fajita ( Healthy Snacks )
by Tarla Dalal
Added to 180 cookbooks
This recipe has been viewed 24008 times
Throwing a party? try out this mexican delicacy. . . Tortilla stuffed with protein rich bean filling and iron rich green salsa!
- Combine the rajma with a little salt and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles or till the beans are slightly overcooked.
- Drain the beans and grind to a coarse paste in a blender. Keep aside.
- Heat the oil in a non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes and sauté for another 3 to 4 minutes.
- Add the ground beans, chilli powder, cumin powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside.
- Cut the tomatoes into big pieces. Add the onions, green chillies and ¼ cup water. Cover and cook on a medium flame for 5 to 7 minutes.
- When cooked, blend in a liquidiser and strain.
- Add the vinegar and salt. Keep aside.
- Spread a little green salsa on each tortilla.
- Place some bean filling, fold from both the sides and top with cheese.
- Grill for a few minutes until the cheese melts.
- Serve hot.
Nutrient values (Abbrv) per fajita
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