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Straight from the kitchen of Mexico- a cheesy warp with tangy flavor of tomatoes and refined beans.

Cooking Time: 20 mins

Serves: 4


For the Warp

  • 1tsp lemon juice
  • ¼ onions (chopped)
  • ¼ tomatoes (chopped)
  • 1tsp green chillies( chopped)
  • 1tsp garlic (chopped)
  • Salt to taste
  • ¾ avocado pulp

For The Beans

  • Salt to taste
  • 2 tsp oil
  • 1 cup tomatoes (chopped)
  • ½ cup onions (chopped)
  • 3 tsp garlic (chopped)
  • ¼ capsicums (chopped)
  • 1 cup rajma (soaked, boiled and drained rajma)
  • 1tsp jeera powder (cumin seeds powder)
  • 1tsp chilli powder


  • 4 tsp corn chips (crushed)
  • 8 tbsp cheese (grated)
  • 8 tbsp sour cream
  • 1 cup spring onions (chopped)
  • 1 cup tomatoes (chopped)
  • 4 tortillas

 For the Warp

  • Mash all the ingredients using a fork and keep them in the fridge for an hour.


For The Beans

  • Heat oil in a pan, sauté garlic and onion till translucent.
  • Mix tomatoes and sauté them for 3 minutes
  • Add rajma, jeera powder, salt and capsicum and sauté them for 5 minutes.


  • Lay a tortilla and spread the rajma in a row in the middle of the roti.
  • Garnish with chopped spring onions and tomatoes over the baked beans.
  • Spread the mixture which was prepared for the wrap over the roti along with cream.
  • Place grated cheese along 1 tbsp of corn chips over the roti.
  • Roll the roti.
  • Finally, lay some grated cheese, chopped tomatoes and corn chips over the rolled rotis.
  • Wrap the rolled roti with a tissue paper and serve hot.