Mexican Bean Fajita

by Tarla Dalal

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Ideal for a party. Prepare a host of fillings and let your guests compose their own fajita.

Mexican Bean Fajita recipe - How to make Mexican Bean Fajita

Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 12Makes 12 servings
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Ingredients

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
50 gms butter or
1 tsp salt

For The Bean Filling
1 1/4 cups rajma (kidney beans) , cooked
1 onion , chopped
1 tbsp oil
1 tsp chilli powder or
salt to taste

For The Topping
1/3 cup grated processed cheese

For The Tomato Salsa
500 gms chopped tomatoes
1 small onion , chopped
3 to 4 whole dry kashmiri red chillies
salt to taste

For The Avocados Salsa
2 avocado , peeled and pureed
1 tbsp lemon juice
2 spring onions , finely chopped
2 garlic (lehsun) cloves , finely chopped
1/2 tomato , chopped
1 to 2 green chillies , finely chopped
1/2 tbsp vinegar
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

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

For The Cheese Filling ( For Mexican Cheese Fajita)
3/4 cup paneer (cottagte cheese) cubes
1 onion , chopped
1 capsicum , chopped
1 small tomato , chopped
1 green chilli , finely chopped
1 tbsp oil
salt to taste

Method

For the dough, blend the butter into the flour with your fingertips, till the mixture has the consistency of bread crumbs.
Add salt and warm water (approx. Two-third cup) and make a smooth dough. Leave for 30 minutes.
Divide the dough into 12 portions. Roll out each portion into thin chapatti and cook on both sides on a tawa (griddle) till brown spots appear. Keep aside.
For the bean filling, heat the oil and cook the onion for 3 to 4 minutes until light pink in colour.
Add the remaining ingredients and cook for a few minutes.
For the tomato salsa, combine the tomatoes, onion and chillies and cook for 8 to 10 minutes.
Cool slightly and blend in a liquidiser. Add salt.
For the avocado salsa, mix all the ingredients and store in the refrigerator.
For the green salsa sauce, mix the tomatoes, onion, green chillies and 1/2 teacup of water and cook.
When cooked, blend in a liquidiser and strain. Add the vinegar and salt.
To proceed, spread a little tomato salsa and avocado salsa on each chapatti.
Place some bean filling, fold from both sides and top with some tomato salsa and cheese.
Grill for a few minutes until the cheese melts.
Serve hot.

Goodness guide :

Complex carbohydrates are by far the best source of energy.
They help your blood glucose stay high and stimulate insulin release for glycogen storage.
As a bonus, this carbohydrates-laden dish is a combination of whole wheat flour and beans, both of which have a slow burning rate.

Tips

Variation : Mexican Cheese Faheeta :
For the cheese filling, heat the oil and cook the onion and green chilli for 2 minutes.
Add the remaining ingredients and cook for a few minutes.
Repeat the same process as in Mexican Bean Faheeta, replacing the bean filling with the cheese filling.
Per Piece :
Protein : 7 g
Carbohydrates : 20.5 g
Fat : 11.2 g