Mexican Vegetable Faheeta
by Tarla Dalal
Flour tortillas jam-packed with the goodness of vegetables, and topped with molten cheese and green salsa..... undoubtedly a culinary treat!
Do try other Jain friendly international recipes like American Chopsuey and Macaroni A La Mexicana .
Mexican Vegetable Faheeta recipe - How to make Mexican Vegetable Faheeta
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup shredded cabbage
1/2 cup chopped capsicum
1/2 cup soaked and boiled rajma (kidney beans)
1 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
8 flour tortillas
1 recipe cooked tomato salsa , recipe below
1 recipe avocado dip
1/4 cup sliced olives
1/2 cup grated processed cheese
For The Flour Tortillas
3/4 cup whole wheat flour (gehun ka atta)
1 1/2 cups plain flour (maida)
4 tsp oil
1/2 tsp salt
For The Cooked Tomato Salsa
3 tomatoes
1 small sized capsicum
1/4 cup chopped coriander (dhania)
1 tsp chillies in vinegar
1/2 tsp chilli powder
1/4 tsp fresh oregano
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt
For The Green Salsa
2 large sized green tomatoes
3 green chillies
2 tbsp white vinegar
salt to taste
Method
For the flour tortillas
For the cooked tomato salsa
For the green salsa
How to proceed
For the flour tortillas
- For the flour tortillas
- Mix the flours, oil and salt and make a dough by adding enough warm water.
- Knead the dough well and keep aside for 30 minutes. Knead again.
- Depending on the diameter you require for the dish, roll out the dough into 150 mm (. 6") diameter thin rounds with the help of a little flour.
- Cook lightly on a tava (griddle) and keep aside.
For the cooked tomato salsa
- For the cooked tomato salsa
- Put the green tomatoes in a vesselful of boiling hot water for about 10 minutes. Peel and chop finely. Keep aside.
- Pierce the capsicum with a fork and hold over an open flame until the skin blackens.
- Remove from the flame and rub off the burnt skin. Wash and chop finely.
- Heat the oil in a pan, add all the ingredients and cook for 3 to 4 minutes. Keep aside and use as required.
For the green salsa
- For the green salsa
- Cut the tomatoes into big pieces. Mix with green chillies and ½ cup water and cook on a medium flame till the tomatoes are done.
- Cool, purée in a blender and strain through a sieve.
- Add the vinegar and salt to adjust tartness and flavour.
- Keep aside.
How to proceed
- How to proceed
- Combine the corn, cabbage, capsicum, rajma, chilli flakes, oregano and salt. Keep aside.
- Spread some tomato salsa and avocado dip on each flour tortilla.
- Put the vegetable filling and fold from both the sides and top with some green salsa, olives and cheese.
- Grill in the oven till the cheese melts.
- Serve hot.
Nutrient values per serving
| Energy | 580 cal |
| Protein | 18 g |
| Carbohydrates | 90 g |
| Fiber | 8.5 g |
| Fat | 17.3 g |
| Cholesterol | 10.5 mg |
| Vitamin A | 689.7 mcg |
| Vitamin B1 | 0.6 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 3.8 mg |
| Vitamin C | 90.9 mg |
| Folic Acid | 69.2 mcg |
| Calcium | 174.1 mg |
| Iron | 5.4 mg |
| Magnesium | 119.9 mg |
| Phosphorus | 340.6 mg |
| Sodium | 938.2 mg |
| Potassium | 537.6 mg |
| Zinc | 1.7 mg |
Outbrain
Awesome. It's spelled Fajita though. In Spanish, the J sounds become our H like Jalapeno is pronounced Halapeno etc. Keep up the good work Tarla ji!
Wow…a jain recipe with an international touch? This one I am surely going to try. The best part of this recipe is that all the ingredients are basic and no fancy things are used. And even the recipe of tortillas is so simple and convenient. Loved this recipe.