Recipe and Photo courtesy: Priya (my friend)
Onion- 1/2 (fine chopped)
Tomato- 2 (fine chopped)
Jalapeño- 1 (fine chopped)
Green onions-1 small bunch (fine chopped)
Capsicum / Green pepper- 1/2 (fine chopped)
Cilantro- 5 to 6 sprigs
Vegetable oil- 1 Tbsp
Cumin powder- 1/2 tsp
Salt (to taste)
Low fat refried beans (vegetarian) - 1 tin
Taco Seasoning (vegetarian) - 1+3 Tbsp
Salsa- 8 Tbsp
Tex-Mex shredded cheese (Blend of Mozzarella, Cheddar and Monterey Jack) - 8 Tbsp
Mexican rice- 8 Tbsp
Butter - 4 tsp
-In a pan, add oil. When hot, add the vegetables (onions at first and green peppers towards the end), cumin powder and 1 Tbsp taco seasoning. Sauté for 3 min. Turn off heat and add salt and cilantro. Keep aside.
-In another pan, bring 11/2 cups of water to a roaring boil. Then add 3 Tbsp of taco seasoning and mix well. Add the beans and mash well. Boil the mixture and let it reduce. This may take 12-15 min. Keep aside.
-Cook Mexican rice and keep aside.
-Heat a skillet on medium heat. Add 1/4 tsp butter. Cook one side of the tortilla .Add 1/4 tsp butter on the other side and flip.
-With the cooked tortilla on top, layer towards the center of the tortilla-1 Tbsp of salsa, 11/2 Tbsp beans, 11/2 Tbsp vegetables, 1 Tbsp of Mexican rice and 1 Tbsp of Mexican cheese blend. (You may want to work quick at this point to avoid the other side from getting burnt.)
-Roll up the tortilla and place it in the oven on broil for 2-3 min (or less depending on when the cheese begins to melt)
-Serve hot with salsa, guacamole and sour cream.