Serving : 2 people

Ingredients :

  • 1 cup Mexican Rice
  • 1 cup Black Beans
  • 1/2 cup Guacomole Salsa
  • 1/2 Cup Bell Pepper (Capsicum)
  • 1/2 cup Lettuce
  • 1/2 cup Grated Cheese
  • 1 tsp Oil
  • 1/2 tsp Sugar
  • Salt To Taste
  • 2 tsp Sour Cream
  • Italian Mixed Herbs To Taste
  • 1/2 tsp Red Chilli Powder

For Tortillas :

  • 1/2 cup All Purpose Flour (maida)
  • 1/4 cup Milk
  • Salt to Taste

Method :

For Tortilla – Mix all the ingredients and knead to a soft dough. Divide into 4 equal balls and flatten it to 4 tortillas. Roast individual tortilla very lightly from both side on hot tawa and keep aside.

For Beans : Wash and soak black kidney beans for 6-8 hours and pressure cook it till just cooked. Take 1/2 tsp oil in a pan,add beans, salt and chilli powder and saute for a minute and keep aside.

Heat oil in a pan and add sugar to it, let it caramelize and then add bell pepper juliens (red, green and yellow). Saute for a minute and keep it aside.

Assembly : Slightly roast the tortillas on a skillet and add lettuce, mexican rice, beans, guacomole salsa, sour cream bell peppers, cheese and mixed herbs.

Roll the tortilla in a tight roll and cut it in halves. serve with gaucomole salsa.