Red Bean Tortilla Wrap Recipe

     This red bean tortilla wrap is a slightly lighter version of a Mexican Burrito. When I had moved in to USA, my husband got me a Burrito from Chipotle, the mexican fast food chain. I liked to have it once in a while mostly when I feel bored to cook a routine South Indian lunch. The burrito will be so big for me that I will mostly find it impossible to finish it up in one sitting :P 
     To try the burrito at home long time back, I shopped all the ingredients and made up my mind and fixed a schedule. But as the date neared, I got stuck up with an impression that it involved too much work :p and so why not make it a little simpler. Thats when evolved, this red kidney bean tortilla wrap. 

Prep Time: 15 mins || Cook Time: 20 mins + cooking time for Rajma || Serves: 3 || Category: Tortilla Wrap/ Breakfast / International Recipe

Ingredients:
1. Olive oil - 2 tbsp
2. Onion - 1 big
3. Capsicum - 2 small (Red & Green)
4. Oregano - 2 tsp
5. Pepper - 2 tsp
6. Salt - as required
7. Avocado - 1 small
8. Lemon - 1
9. Tomato - 1
10. Olives - 8 or 9
11. Mozarella cheese - 50 gms (grated)
12. Red kidney bean (Rajma) - 100 gms (pressure cooked)
13. Coriander leaves - 2 tbsp
14. Tortilla - 6 

Method:
1. Chop onion, capsicum into long thin pieces. Heat a pan with olive oil and add oregano. 

2. Add the onions and saute for 2 mins or until translucent. Then add the capsicum and pepper powder and give a stir. Saute for 5 mins and keep the lid closed.

3. Allow the vegetables to brown, so that they get a slight smoky flavor and then switch off the flame. Cut the avocado into half and scoop out the pulp, discarding the seed. 

4. Add lemon juice and salt to the pulp and mash it with a spoon. Chop the tomato, slice the olives and grate the cheese. Soak rajma overnight and pressure cook for 5-6 whistles.

5. Heat a dosa pan and warm the tortillas on both the sides. Once done, place the tortilla on a plate. Spread the sauteed vegetables; over them place the boiled kidney beans and over that spread a layer of guacamole (avocado pulp). Then top it with olives, tomatoes and a generous amount of cheese. Sprinkle a few coriander leaves. Microwave for 20 seconds for the cheese to become gooey and then serve warm.

Suggestions:

• Black bean or any other kind of bean can be used instead of red kidney bean.
• I used raw beans and then soaked overnight and pressure cooked for 5-6 whistles. Instead of that pre-cooked canned beans can also be used.
• Using olives is optional. 
• The combination of vegetables can be altered as per one's choice.
• Can also add cooked white rice or brown rice to make it more filling for lunch or dinner.
• It is advisable to mix lemon juice to guacamole (avocado pulp) and consume it at one go without refrigeration or reheating, as it will turn black if left uncovered and un-refrigerated for longtime.
• I used store-bought tortillas. They can also be home-made using multipurpose flour and water like regular chappathi/roti.