For The Guacamole
- 3/4 cup ripe avocado pulp
- 1 tsp lemon juice
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1 tsp finely chopped green chillies
- 1 tsp finely chopped garlic (lehsun)
- salt to taste
- 1 1/2 tsp oil
- 3 tsp finely chopped garlic
- 1/2 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1/4 cup finely chopped capsicum
- 1 cup soaked, cooked and drained rajma
- 1 tsp chilli powder
- 1 tsp roasted cumin seeds powder
- salt to taste
- 4 tortillas
- 1 cup finely chopped tomatoes
- 1 cup finely chopped spring onions
- 8 tbsp sour cream
- 8 tbsp grated processed cheese
- 4 tbsp crushed corn chips
Method:For the guacamole
All ingredients in a bowl and mash using a fork, mix well and refrigerate for at least an hour. Put aside.
For the refried beans
Heat oil in a deep pan, add garlic and onion and saute until the onions turn transparent.
Add the tomatoes and another 3 to 4 minutes to sauté.
Add capsicum, beans, chili powder, cumin powder and salt, mix well and cook for 5 minutes or until mixture is dry and keep aside.
How to proceed
Place a tortilla on a clean dry surface and in the center of bread ¼ th order of refried beans in a row.
¼ cup each tomato and spring onion over it organizes each.
Spread ¼ guacamole and sour cream 2 tbsp th over.
Finally, over the corn chips and sprinkle 1 tbsp 2 tbsp of cheese and roll up tightly.
With the remaining ingredients to make burritos with the 3 repeat.
Wrap each burrito and serve immediately around the tissue paper.
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