Bean Tortillas
Baked bean tortillas stuffed with rajma, corn, boiled white beans, onion, tomatoes, chopped coriander leaves and finally garnished with a dash of lettuce leaves.
Chef Pankaj Bhadouria's Bean Tortilla's recipe

- Mexican


- 4

Cooking Time

-20-25 Min


- main course


- Medium

Preparation Time

- 15 Min


  • ½ cup boiled red kidney beans
  • ½ cup boiled white beans
  • ½ cup boiled corn kernels
  • ½ cup chopped coriander or parsley
  • ½ cup chopped onions
  • 1 tbsp chopped garlic
  • 1 chopped tomato
  • ½ tsp paprika
  • black pepper powder
  • salt
  • oil
  • sliced Tomatoes
  • lettuce leaves


  1. 1

    Make tortilla wrap dough by mixing an equal quantity of strained maize flour and refined flour in warm water salt and oil.
  2. 2

    Roll it out to form flat tortilla wraps.
  3. 3

    To prepare the stuffing, heat oil in a pan and add chopped onion.
  4. 4

    Stir fry till it turns pink in colour.
  5. 5

    Add chopped garlic chopped tomato, salt, black pepper powder, paprika, boiled red kidney beans, boiled white beans, boiled corn kernels, chopped parsley and cook until done.
  6. 6

    Make holes on the tortilla wraps with the help of a fork and slightly roast on both sides in a pan.
  7. 7

    Place the stuffing in the centre of the wraps and fold it from the end and then both sides.
  8. 8

    Roll it in tissue paper and serve it with the salad.
  9. 9

    You can make it more nutritious by add some lettuce leaves and tomato slices with the stuffing.

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