Mexican Bean Fajita recipe - How to make Mexican Bean Fajita
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.
- 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
Nutrient values Per Serving :
Protein
6.4 g
Cho
24.5 g
Fat
10.8 g