Mexican Bean Fajita ( Mexican Cookbook)

by Tarla Dalal

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Added to 283 cookbooks This recipe has been viewed 37941 times

A fajita is a tortilla stuffed with a bean filling with a variety of salsas and then grilled with cheese.

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Mexican Bean Fajita ( Mexican Cookbook) recipe - How to make Mexican Bean Fajita ( Mexican Cookbook)

Mexican Main Dish

Preparation Time: 30 mins Cooking Time: 10 mins Total Time: 40 mins 12Makes 12 servings
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Ingredients

For The Tortillas
1/3 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
4 tsp oil
salt to taste

For The Refried Beans
2 cups red rajma (kidney beans)
2 large tomatoes , chopped
1 clove garlic (lehsun) , crushed
2 to 3 green chillies , finely chopped
2 large onions , chopped
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tsp sugar
2 tbsp butter
2 tbsp oil
salt to taste

For The Salsa
3 tomatoes
2 tsp chillies in vinegar
1 small onion , finely chopped
1/2 tsp chilli powder
1 capsicum
1/4 tsp dried oregano
1/2 tsp sugar
1/2 tsp salt
1 tbsp oil

For The Green Salsa
3 large green tomatoes , cut into big pieces
1 onion , chopped
4 green chillies
2 tsp vinegar
salt to taste

For The Garnish
grated cheese

Method
For the refried beans

Wash the beans and soak in water overnight. Next day, drain.
Add the tomatoes, garlic, green chillies, half the onions and put to cook in a pressure cooker. Drain. Keep aside the drained water.
Heat the oil and fry the remaining onions for ½ minute.
Add the beans, chilli powder, cumin seed powder, sugar, butter and salt and cook for 2 to 3 minutes.
Mash the beans coarsely.
If the mixture is dry, add the drained water.
Serve hot.

For the salsa

Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
Heat the oil and fry the onion for ½ minute. Add the remaining ingredients and cook for 3 to 4 minutes.

For the green salsa

How to proceed

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