Don’t we all love food which we can prepare quickly, has lots of vegetables and our kids cannot stop devouring them. Sounds unreal? Well I know the feeling but still there are some dishes which kids keep in their desired food list and we put on top of our healthy food list. These vegetarian Mexican rajma burritos definitely score high on that list. High in protein red kidney beans, lots of salad and whole wheat wraps make them really healthy while some cheese spread and mustard sauce makes kids very happy (and their fathers too though they will never admit it). So here is my adaptation of the Mexican burritos – healthy red kidney bean (rajma) burritos.
Red kidney bean burritos
preparation time: 10 minutes
cooking time: 10 minutes
makes 6 wraps
For the wraps (roti):
2 cup whole wheat flour
¼ tsp salt
For Red kidney bean:
Soak 1 cup of red kidney beans in 3 cups of water overnight. Combine with 1tsp salt and pressure cook for 20 minutes till the beans are soft.
For salad mixture:
2 cups chopped raw vegetables (cucumbers, tomato, onions and capsicum)
½ cup corn kernels (optional)
½ cup grated cabbage and carrots
¼ tsp salt
¼ tsp black pepper
¼ tsp oregano
Toss all chopped vegetables in a bowl and mix with salt and pepper. Salad mixture is ready.
For red kidney bean burritos:
Mix salt in flour and make soft dough with water. Knead the dough and keep it for ½ hour. Knead again and divide into 6 equal portions. Roll out each portion using rolling pins with the help of little flour. Cook lightly on both sides on a griddle (tava).
Place one hot burrito wrap on a plate and apply some ketchup, mustard sauce and cheese spread on it. Spread a spoonful of cooked red kidney beans (rajma) in the centre. Put two spoons of salad mixture on it. Spread some mustard sauce on it. Just roll it up and watch the magic.
Tip: you can add spreads and sauces of your choice to give burritos different flavor.