Burritos with avocado dip

Serves: 4
Ingredients
For the tortillas:
Plain flour 1 cup
Wheat flour 1 cup
Chilli powder ¼ tsp
Oil 2 tbsp
Salt to taste
For the refried beans:
Oil 2 tsp
Garlic, crushed 1 tbsp
Onion, finely chopped ½ cup
Tomato, finely chopped ½ cup
Capsicum, red and green,
finely chopped ½ cup
Red kidney beans, soaked,
boiled and drained 1 cup
Chilli powder 1 tsp
Cumin seeds powder, roasted 1 tsp
Salt to taste
Other ingredients:
Tomato, finely chopped 1 cup
Spring onion, finely chopped 1 cup
Cheese, grated 4 tbsp
For the avocado dip:
Avocado pulp, ripe 1 cup
Onion, finely chopped 2 tbsp
Tomato, finely chopped 2 tbsp
Green chilli, finely chopped 1 tsp
Garlic, crushed 1 tsp
Lemon juice 1 tsp
Salt to taste
Method
For the dip: Combine all the ingredients and mash well with a fork. Refrigerate for an hour. Keep aside.
For the tortillas: Combine all the ingredients in a big bowl and knead into soft dough. Keep aside for 10 minutes.
Divide into equal portions and roll out each portion into a circle. Cook on a hot tava on both sides until brown spots appear on the surface. Repeat with the remaining tortillas. Keep aside.
For the refried beans: Heat the oil in a pan; add garlic and onions and sauté till the onions turn translucent. Add the tomato and sauté for another 2-3 minutes. Add the capsicum, kidney beans, chilli powder, cumin seeds powder and salt. Cook for 5 minutes or till the mixture is dry. Keep aside.
To serve: Place a tortilla on a clean, dry surface and arrange 2 tbsp of refried beans in a row in the centre of the tortilla.
Put 1 tbsp each of tomato and spring onion over it. Spread 2 tbsp of the avocado dip over it. Finally, add 1 tbsp of cheese and roll it up tightly.
Repeat to make more burritos and wrap a tissue paper around each. Serve.

• Recipes