Mexican Bean Fajita (Healthy Snacks) Recipe

Ingredients

• lemon
• 4 tbsp grated mozzarella cheese
• 1/4 cup rajma (kidney beans), soaked overnight
• 2 tsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped onion
• 1 cup chopped tomato
• 1/4 cup finely chopped capsicum
• 1/2 tsp red chilli powder
• 1 tsp roasted cumin seeds (jeera) powder
• 1 tsp oil
• salt (namak) to taste
• 1 1/2 cups roughly chopped green tomatoes
• 1/2 cup finely chopped onion
• 2 to 3 green chillies (hari mirchi), chopped
• 2 tsp white vinegar
• salt (namak) to taste

Steps

1. 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.
2. When cooked, blend in a liquidiser and strain.
3. Add the vinegar and salt. Keep aside.
4. 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.
5. Drain the beans and grind to a coarse paste in a blender. Keep aside.
6. Heat the oil in a non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
7. Add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes.
8. Add the tomatoes and sauté for another 3 to 4 minutes.
9. 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.
10. Spread a little green salsa on each tortilla.
11. Place some bean filling, fold from both the sides and top with cheese.
12. Grill for a few minutes until the cheese melts.
13. Serve hot.