May 282014


Tortillas – 8 (check my recipe)                                                                                                                       Serving: 2

For filling                                                                                                                                                          Preparation time: 1 hour
Capsicum – 1 cup (finely chopped)

Cooking time: 20 mins

Corn kernels – ½ cup (boiled)
Green chilli – 1 tbsp (finely chopped)

For onion mix
Onion – ½ cup (finely chopped)
Lemon juice – 1 tbsp

For black beans paste
Black beans/rajma – ½ cup (boiled)
Salt – to taste
Salsa – 1 cup (check my recipe)

Other ingredients
Cheese – 1 cup (mozzarella, grated)
Black pepper powder – 1 tbsp


  1. Place the ingredients under ‘for black beans paste’ in a blender and grind it into a smooth paste. The consistency should be slightly thin so that you can spread it on the tortillas later.
  2. To make the filling, fry the capsicum with 1 tsp oil and add the boiled corn and green chilli to it. Once the rawness disappears add the salt and remove from heat.
  3. In another vessel, take the finely chopped onion, squeeze the lemon juice over it, mix well and keep aside.
  4. Cook one side of all the tortillas on a pan with some oil till they are brown. Do not cook the other side.
  5. Now, place one tortilla with brown side up on the pan and spread the black bean paste, capsicum filling, onion mix and cheese over the entire tortilla. Sprinkle a little black pepper powder.
  6. Now, place a second tortilla over the filling with brown side facing the filling.
  7. Heat it till the cheese melts and then, flip and cook for few minutes.
  8. Remove from heat and repeat the process with the remaining tortillas as well.
  9. Serve hot with guacamole, salsa and sour cream on the side.

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