Mexican Fajita
Ingredients
6 corn tortillas
4 tbsp grated mozzrella cheese
For The Refried Beans Filling
1/4 cup rajma (kidney beans) , soaked overnight
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1 cup chopped tomatoes
1/4 cup finely chopped capsicum
1/2 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1 tsp oil
Salt to taste
For The Green Salsa
1 1/2 cups roughly chopped green tomatoes
1/2 cup finely chopped onions
2 to 3 green chillies , chopped
2 tsp vinegar
Salt to taste
Method
For the refried beans filling
1. Combine the rajma with a little salt and 1½ cups of water in a pressure cooker and pressure cook for three whistles or till the beans are slightly overcooked.
2. Drain the beans and grind to a coarse paste in a blender. Keep aside.
3. Heat the oil in a non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
4. Add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes.
5. Add the tomatoes and sauté for another 3 to 4 minutes.
6. 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.
For the green salsa
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.
How to proceed
1. Spread a little green salsa on each tortilla.
2. Place some bean filling, fold from both the sides and top with cheese.
3. Grill for a few minutes until the cheese melts.
4. Serve hot.
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