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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
Cook Time 20 minutes
Total Time 35 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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