INGREDIENTS
- 1 cup dry kidney beans or any other beans
- 3 cups water
- 2 tbsp oil or butter
- ½ tsp asafetida powder
- 1 tsp red chili powder
- 1 tsp cumin seed powder
- 1 ¼ tsp salt or to taste
METHOD
Soak the kidney beans overnight in plenty of water. Drain and pressure cook with 3 cups of water. After the beans are cooked, drain and reserve the water.
Making the refried beans
In a pan, put in the oil or butter and then add in the spices. Immediately, add the beans, sauté well and add a cup of the reserved cooking water.
Cook until all the water is evaporated. You can mash the beans a little. I like to leave the beans as they are but cooked until soft and mushy.
THE TOMATO SAUCE
- 1 tbsp oil
- 1 cup tomato puree
- ½ tsp red chili powder
- ½ tsp sugar
- ½ tsp salt
- green chilies or jalapenos, chopped
METHOD
- In a pan heat the oil and add in the rest of the ingredients. Bring to a boil and turn off the heat.
OTHER INGREDIENTS
- Whole wheat tortillas or Indian style rotis
- Lettuce
- Sour cream
- Jalapenos
- Cheddar cheese, grated
- Micro greens (optional)
- Edible flowers (optional)
TO ASSEMBLE
- On a large plate place the tortilla or roti. Over the roti, place a lettuce leaf. Spread some beans over it. Add the grated cheese over the beans and over the cheese spoon the tomato sauce. Top with sour cream, jalapenos and secure both the ends of the tortilla or roti with a tooth pick.
- Serve with extra sauce and sour cream and the optional microgreens and edible flowers.
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