Mexican Wrap

By Mrunal | Updated: 15/03/2019

This wholesome wrap makes for an awesome mid-meal snack or can be relished as a complete meal in its own right. The wonderful fusion of Mexican rice and re fried beans makes it a dish that cannot be missed. It is a very good option for picnic takeaways as well as for your kid’s tiffin. It is also ideal for an all-friends get together, where everyone can pitch in to make their own self-assembled supper.

Serves	Preparation Time	Cooking Time
6 People	20-25 Minutes	40-45 Minutes

Ingredients

For Mexican Rice

3 tbsp oil
3 tsp Mexican sauce
2 tbsp celery, finely chopped
1/2 cup onions, sliced
3 tbsp capsicum strips
2 tsp dry red chilli flakes (paprika)
4 tbsp processed cheese, grated
1 cup cooked rice
Salt to taste

For the Beans Mix

1 tbsp oil
3 tsp garlic, finely chopped
1/2 cup onions, finely chopped
1 cup tomatoes, finely chopped
1/4 cup capsicum, finely chopped
1 cup rajma, soaked , cooked and drained
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder, roasted
Salt to taste

For Tortillas

1 cup maize flour
3/4 cup plain flour
3 tsp oil
3/4 tsp salt

Method

For Mexican Rice

Step 1

Prepare chilli-garlic chutney by grinding garlic and red chilli powder or flakes in a stone grinder. Heat oil in a heavy-bottomed pan, add the prepared chilli-garlic chutney and celery. Stir-fry on medium flame for a minute.

Step 2

Add the sliced onions and capsicum. Stir-fry on medium flame till the onions turn light brown and translucent.

Step 3

Add cheese and salt and stir for a few seconds. Keep stirring continuously to avoid charring of the contents.

Step 4

Add cooked rice, mix well and keep aside.

For The Beans Mix

Step 1

Heat oil in a pan and add garlic and onions. Sauté till the onions turn light brown and translucent.

Step 2

Next, add tomatoes and stir-fry for another 2 to 3 mins.

Step 3

Add in the capsicum, rajma, chilli powder; cumin seeds powder and salt. Give it a good mix and let it cook for 5 minutes. The mixture should become relatively dry. Keep aside.