Tag Archives: mexican

Black Bean Soup


Couple of days back, one of my relatives pinged me and asked have you tried “Black bean soup”. I thought why it didn’t it strike my mind, and told her no. She told her co-sister prepares a delicious ” Black Bean Soup” and sent me the recipe. Based on the ingredients I had in my home I altered the recipe and here is my version

Checkout other soup varieties,


Black bean – 3/4 cup

Yellow bell pepper – 1

Onion – 1 , big

Tomato – 1

Bay leaf – 1

Cumin powder – 1/4 tsp

Coriander powder – 1 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Pergo Tomato garlic basil sauce – 3 tbsp

Water – as needed

Butter – 1 tsp

Olive oil – 1 tsp

Kosher Salt – as needed

Cheese – 2 tbsp



  • Wash and Soak the black bean in warm water for 2-3 hours and drain the water. Pressure cook the black bean with 1:2 water for 2 whistles and after the stream releases naturally strain the water


  • Add oil and butter to the pan, and when its hot add onion; sauté till the onions are translucent. Add tomato and bell pepper and cook till the tomatoes get mushy


  • Add the cooked black bean and mix well. Add pergo sauce, coriander powder, chilli powder and cumin powder and mix well;cook for 3-5 minutes


  • Remove the bay leaf and after the mixture comes to room temperature, blend them into fine paste and transfer it to the pan


  • Add water according to the consistency you desire and cook till the soup thickens. Add cheese and cook till the cheese melts, switch off and enjoy the warm soup


My Notes

  • Instead of kosher salt, regular salt can also be used
  • Instead of pergo sauce, you can use one garlic pod, one more tomato
  • Can be served with sour cream instead of cheese

Baked Corn Tortilla Chips


This weekend it was freezing cold here, couldn’t go out anywhere. For the chill temperature felt like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me was thinking of some quick snack without much work. Hubby suggested Microwave potato chips but I was out of potatoes, immediately Corn tortilla  in kitchen pulled my attention. Got them for Quesadilla, had some 9 tortilla left, so decided to do tortilla chip. These chips is great way to finish your leftover tortilla


Baked Corn Tortilla Chips

Preparation time : 4 mins | Baking time : 15 mins


Corn Tortilla – 9

Oil  – 1 tbsp

Salt – as needed

Basil – 1/4 tsp (Optional)



  • Preheat oven to 350 degree F.
  • Stack tortillas one on top of the other and cut them into 2,4,8

tortilla chips

  • Put them in a mixing bowl add oil, salt and basil; gently toss them well  some traingles lost their shape, oh nooooo, but who cares as long as it tastes good 🙂


  • Bake for 14 – 18 mins, turning them in between (after 7/8 minutes) or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 14 mins)
  • Remove from oven and let it cool for 5 -10 mins before serving, in order to let them fully crisp. Serve it with Guacamole/ Salsa/ cheese dip (We just finished it with an yummy dip)



My Notes:

  • Instead of mixing them in bowl, can arrange in baking tray brush them with oil and sprinkle salt
  • Can add spices of your choice like chilli powder, cumin powder,coriander powder, chat masala, onion powder, garlic powder , cayenne pepper, paprika, etc
  • Can add grated cheese like mozerralla cheese, parmesan cheese, cheddar cheese, pepper jack cheese on the top of tortilla

Avocado Paratha


Avocado is one of my favorite fruit and after hearing its healthy benefits, I started buying them regurlaly. My frequent take with Avocado is Guacamole in Indian style. In our home we love this as side dish for chappati, put it in bread and do Guacamole Sandwich, few Mexican style dishes like Burrito and Quesadilla. Every since I saw Avocada Paratha in my friend Malar’s space, I wanted to try but somehow I kept postponing Finally I did it, and I regretted for delaying it, softest paratha I ever tasted. Now a days once a week I am doing this

Avocado Paratha

Preparation time : 10 mins | Standing time : 30 mins – 1 hour | Serves : 2


Whole wheat Flour – 1 cup

Avocado – 2, small; ripe avocado pitted and mashed

Pepper powder – 1/8 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Lemon juice – 1/2 tsp

Oil – 1 tsp

Salt – as needed



  • In a  bowl mash avocado and add lime juice; mix well. Add wheat, oil, salt, pepper powder, coriander powder and cumin powder to the mashed avocado pulp; combine well and make a pliable dough. Moisture in avocado should be enough to make dough but if the required add 1-2 tsp of water. Cover it with damp cloth and leave it for 30 mins – 1 hour


  • Take small portions of dough and make small balls; roll it with rolling pin, dusting wheat flour. Heat a griddle and when it is hot, place the rolled paratha. and cook for a minute or so till the chappati starts puffing , flip it over to the other side. Cook till the other side cooks

avocado paratha


My Notes:

  • Can add onion, garlic or any other Masala like garam masala, pav bhaji masala etc. for flavors
  • I didn’t use oil while cooking the paratha but you can drizzle some oil/ghee/butter
  • Instead of lemon juice Apple Cider Vinegar can be used to prevent Avocado from changing color
  • Can add 1 tbsp of yogurt instead of oil while making dough

Black Bean Quesadilla

Black Bean Quesadilla is yet another favorite Mexican recipe. Easy to cook and taste delicious with Guacamole/ Sour Cream/ Salsa


Black Bean Quesadilla:

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 1

Recipe Category: Entree


Wheat Tortilla – 1

Black Bean Gravy – 4 tbsp

Grated Cheese – 2 tsp (I used cheddar and mozzarella)

Butter/ Oil – as needed


  • Grease the skillet with Ghee / butter and place the tortilla in the greased skillet
  • Spread the Black Bean Gravy and cheese on one half of the tortilla and cook. After 1 min, cover the other half over the black bean portion and let it cook for 1 min. Cook the tortilla on the other side as well


  • Transfer the dish into serving plate and cut into two halves. Serve it with Guacamole / Sour cream / Tomato salsa


Check out my other black bean recipes,

My Notes:

  • I have placed the fillings after keeping the tortilla in the skillet. Instead, you can choose to fill the tortilla on a plate and then place it on the skillet
  • Instead of black bean gravy you can also use boiled black bean/tinned black bean, onion, tomato or any other filling of your choice


Black Bean Sandwich

I had prepared black bean gravy for roti, but there was leftover gravy after dinner. I had kept that in the fridge. Next day morning I tried to make a sandwich with it. Sandwich tasted yummy. From that day I started preparing extra gravy for next day’s breakfast.

Black Bean Sandwich:

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 1

Recipe Category: Breakfast


Bread – 4 slices

Black Bean Gravy – 2 tbsp

Cheese – 2 tsp ( I used mozzarella and cheddar ) optional



  • Spread black bean gravy and cheese on one slice and place other slice over it
  • Place it in a greased sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions


Check out my other black bean recipes,

My Notes:

  • I used cooking spray, instead you can use butter to grease
  • I made the sandwich in a waffle maker, as I like the waffle-shaped bread slices!

Burrito – Indian Style

Burrito is one of our favorite dishes. When ever we eat this at Mexican restaurants, hubby tells me ” why can’t we prepare this at home? “. Last week I told him that I am preparing black bean gravy for  roti, hearing that he said he would get tortilla, so that I can try making burrito. I tried this version of burrito, and to my surprise it was a hit! Though it was different from authentic Mexican burritos, we liked this version.





Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 1

Recipe Category: Entree


Wheat tortilla – 1

Black Bean Gravy – 3 tbsp

Guacamole – 2 tbsp

Black Olives – 4

Grated cheese –  2 tsp ( I used cheddar and mozzarella)


  • Cook tortilla (I microwaved for 30 sec each side, instead you can even cook tortilla in a skillet)
  • Lay the tortilla out on a plate, Spread the black bean gravy, guacamole, olives and cheese on the tortilla, leaving a 1-inch outer border without any filling


  • Fold the top and bottom side for about 1 inch and fold the side close to the filling and  Roll over tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together




Check out my other black bean recipes,

MY Notes:

  • Instead of tortilla you can even try burrito with chappati

Black Bean Gravy


Now a days Mexican cuisine has became one of our favorites. After having many Mexican dishes, I liked black bean and  knowing its health benefits, I wanted to try an Indian gravy with black bean. This  black bean gravy tastes amazing and goes well with roti, rice, bread, burrito, quesadilla.


Black Bean Gravy:

Preparation Time : 10 min | Soaking Time : 4 hours | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish


Black bean – 1 cup + 1/2 cup

Onion – 1  finely chopped

Tomato – 1 finely chopped

Ginger garlic paste – 1 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Channa Masala – 1 tsp

Turmeric powder – a pinch

Amchur powder – 1/4 tsp (optional)

Garam masala powder – 1 tsp

Coriander leaves – 1/8 cup roughly chopped

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil – 1 tbsp

Salt – as needed


  •  Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
  • Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3  to 5 mins


  • Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.



My Notes:

  • I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
  • I directly cooked this gravy in cooker, instead you can also cook black bean and  masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
  • Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency




First time when I saw this dip in a Mexican restaurant, I was hesitant to taste it, seeing the texture. Hubby convinced me to try it, highlighting its health benefits. To my surprise I loved it. From that day, this recipe has become regular in our house. I generally prepare this as a side dish for roti, stuffing for bread (we call it avocado sandwich;), avocado dip, stuffing for Burrito blah blah. Its simple and tastes amazing, and healthy too.This is my version of Guacamole!

You can make the avocado smooth or chunky depending on your tastes, I prefer the smooth version. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.



Preparation Time : 10 mins | Cooking Time : 5 mins | Serves : 2

Recipe Category: Sides


Ripe Avocado -1

Onion – 1/2

Tomato – 1

Pepper powder – 1/8 tsp

Lemon – 1/4 squeezed

Salt – as needed

Oil – ½ tsp


  • Cut the avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Mash it throughly and add lemon to prevent avocado from browning
  • Add oil to the pan and saute onion for 2 -3 min and add tomato (I generally do not cook onion and tomato for long time as I prefer my tomato to not became mushy, so cook until raw smell goes off)


  • Add onion and tomato to the avocado and add salt as needed


My Notes:

  • To achieve creamy texture, I made avocado smooth but can also try chunky version
  • You can skip even saute part and add raw onion and tomato
  • Can add Chat masala/ cumin powder/ coriander powder to make it Indian style