Kidney Bean Tortillas


For Tortillas

  • ¼ cup whole wheat flour
  • Salt to Taste

For Beans Stuffing

  • ½ cup soaked and boiled kidney beans ( rajmah )
  • 2 tsp finely chopped garlic
  • ½ cup chopped onions
  • 1 cup chopped tomato
  • ½ tsp chilli powder
  • ½ tsp cumin ( jeera ) powder

For Green Tomato Salsa

  • ½ cup chopped green tomatoes
  • ¼ cup spring onions with both white and green part
  • ½ tsp cumin powder
  • 1 tsp roughly chopped green chillies
  • Salt to taste


For Whole Wheat Tortillas
Combine the whole wheat flour and salt in a deep bowl and knead into soft dough using enough water. Keep aside.
For Stuffing and tortillas

  1. Heat the oil in a non –stick pan add garlic and green chillies and sauté on medium flame for 30 seconds.
  2. Add onions sauté them, then add tomatoes add ¼ cup water and cook for 2-3 minutes while stirring.
  3. Add chilli powder, cumin powder and boiled kidney beans, ¼ cup water and cook for 2-3 minutes.
  4. Divide the dough into 6 equal portions.
  5. Then roll out dough to make small circle and then spread it like a chapatti and add Kidney beans filling on half portion of the chapatti and fold it to make a semicircle.
  6. Heat a non stick tava and cook tortilla on both sides till they turn golden brown in colour.
  7. Serve with Green tomato Salsa.