There are a number of exotic dishes that we relish but never know how to make ourselves. Now that we bring you these Mexican Tortillas filled with the goodness of celery and beans, you'll know how easy they were to make all this while!
3 tbsp oil
Finely chopped celery
Chopped onions, capsicums, tomatoes and garlic
3/4 cups cooked Pride of India White Basmati Rice
3/4 cups cooked and drained Pride of India Whole Dark Kidney Beans
Pride of India Organic Red Chili Ground Hot - to taste
Pride of India Organic Cumin Seed Ground - to taste
Pride of India Himalayan Pink Rock Salt - to taste
Heat the oil in a pan and add the chopped celery to it. Add the chopped onions and capsicum and keep stirring until onions are golden brown. Sprinkle the spices and add the cooked rice and sauté for a few minutes on medium flame.
Take another pan and add the onions, tomatoes and garlic and sauté till golden brown.
Add the capsicum, kidney beans and red chilli powder, cumin seeds and pink salt.
Mix well and keep aside.
Finally, take a tortilla and align both the mixtures together in it. Different sauces can be added to improve the taste.
The Mexican Kidney Beans Tortilla is ready to be served!
Enjoy this exotic dish any time you want to try something new!
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Thanksgiving Day arrives with the rustle of fallen leaves underfoot and a symphony of colors in the trees. Families and friends gather, their smiles mirroring the warmth of the hearth. As the meal begins, laughter and stories weave through the room, a testament to the bonds of kinship. It's a day of gratitude, a feast for the senses, and a reminder that in the company of loved ones, we find the true meaning of Thanksgiving.