Recipe Category:

Published :  2011 - 02- 2

Instructions :   

   For the filling

• Heat oil in a non-stick pan, saute onions and garlic till golden brown

• Stir in tomato puree, juice and remaining dry ingredients. Simmer for 10 minutes.

• Add chopped tomato, kidney beans, salt and pepper, simmer till sauce thickens and beans absorb flavours.

• Divide into 12 portions.

   For the wrap

• Place a corn tortilla on a non-stick pan/griddle.

• Spread one-and-half tablespoons of filling in the centre and roll.

• Toast till light brown. Repeat with the rest of the tortillas. Serve warm.

Serves

Ingredients :

• 12 corn tortillas

• 35 gms parboiled kidney beans (rajma)

• 25 gms garlic

• 2 onions (finely chopped)

• 2 tomatoes (blanched and chopped)

• 1 tbsp red chilli powder

• 4 tsp mixed dried herbs (oregano, parsley, sage, basil)

• 15 ml rice bran oil (saffola)

• 45 ml tomato puree

• 25 ml tomato juice

• salt and pepper to taste

Nutritional Information:   

• kcal                   267

• Carbohydrate   44.8 gms

• Protein              8.7 gms

• Fat                     5.7 gms.

Source