Rajma Wrap with Green Enchilada Sauce

It’s like a flavor-packed burrito with a twist. First, let’s talk about the inside, the filling. We’re using rajma, which is just kidney beans. We cook them up with onions, tomatoes, and bell peppers, plus some spices like cumin, coriander, and a bit of chili powder. This mixture becomes this savory, hearty filling for our wraps. Now, let’s dive into the green enchilada sauce. It’s like a zesty, tangy dressing that ties everything together. We mix green tomatillo salsa (think of it as a green tomato-based sauce) with some veggie broth, cumin, and garlic powder. This sauce adds a burst of flavor and a little kick to our wraps.

Putting it all together, we grab some tortillas (you can use whole wheat or corn), warm them up, and fill them with our rajma mixture. On top of that, we add shredded lettuce and cheese for that extra goodness. Finally, we drizzle our green enchilada sauce on everything, sprinkle some cilantro for freshness, and wrap it all up. Think of it like making a delicious, healthy, and filling wrap that combines the heartiness of beans with the freshness of veggies, all brought together by a flavorful green sauce. It’s like a little party of tastes in your mouth—spicy, savory, and a bit tangy.

This recipe is perfect for a quick, satisfying meal that won’t leave you feeling weighed down. It’s also a great way to sneak in some veggies and enjoy the comfort of a wrap with a unique twist. So, gather your ingredients, roll up those wraps, and get ready for a delightful dining experience!

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Rajma wraps with green enchilada sauce

Rajma Wraps—filled with hearty kidney beans, zesty green enchilada sauce, and fresh veggies in a delightful tortilla!

Course Main Course

Cuisine Fusion, Mexican

Keyword crunchy, enchilada sauce, green enchilada, indo-mexican, kidney beans, mexican, mexican inspired, quick meals, rajma, tortillas, vegetarian, wrap

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Ingredients

For Rajma Filling:

• 1 cup cooked rajma kidney beans
• 1 medium-sized onion finely chopped
• 1 medium-sized tomato chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder adjust to taste
• Salt to taste
• 1 tablespoon oil for cooking

For Green Enchilada Sauce:

• 1 cup green tomatillo salsa
• 1/2 cup vegetable broth
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For Wraps:

• 4 large whole wheat or corn tortillas
• Shredded lettuce
• Grated cheese cheddar or Mexican blend
• Chopped cilantro for garnish

Instructions

Rajma Filling:

• Heat oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
• Add chopped onions and cook until they become translucent.
• Stir in the chopped bell pepper and cook for a few minutes until it becomes tender.
• Add the chopped tomatoes and cook until they soften.
• Add the cooked rajma (kidney beans) to the pan along with cumin powder, coriander powder, red chili powder, and salt. Mix well and let it cook for 5-7 minutes.
• Adjust seasoning to taste, and your rajma filling is ready.

Green Enchilada Sauce:

• In a saucepan, combine green tomatillo salsa, vegetable broth, cumin powder, garlic powder, salt, and pepper.
• Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce thickens slightly.

Assembling the Rajma Wrap:

• Preheat the tortillas according to package instructions.
• Place a portion of the rajma filling in the center of each tortilla.
• Sprinkle shredded lettuce and grated cheese on top of the rajma filling.
• Drizzle green enchilada sauce over the filling.
• Garnish with chopped cilantro.
• Fold the sides of the tortilla over the filling and roll it up tightly.
• Repeat for the remaining tortillas.
• Serve the Rajma Wraps with extra green enchilada sauce on the side for dipping.

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