I found this recipe via Food Gawker on a blog called Sreelu’s Tasty Travels. A great alternative to carb heavy burritos or tacos.
- Whole wheat tortillas
- 1 cup shredded cabbage
- ½ grated carrot
- 1 cup red onion finely grated
- 1 cup tomatoes cubed
- ½ cup scallions/green onion
- 1 cup spinach
- 1 cup finely chopped green bell pepper
- ½ cup finely grated chilies (adjust according to taste)
- 2-3 garlic chopped finely
- ginger – about an inch chopped finely
- 2-3 tbsp olive oil
- salt to taste
2-3 tbsp taco seasoning
1 tbsp of pepper flakes
2 tbsp of ketchup
Heat a pan with tbsp of oil. When hot, add garlic and ginger. Sauté for few second, then add tomatoes, red bell peppers, green onions and salt and saute for 3-4 minutes until all the ingredients are well cooked. Grind the above into a fine paste and set aside.
Heat a pan add 2 tbsp of oil. When hot add the remaining vegetables and sauté for 2-3 minutes. Cut the tortilla into thin stripes. Add the cut strips to the sautéed vegetables and add your choice of either Mexican or Indian flavors. Add the vegetable paste and sauté till tortilla strips are well coated. Cook covered for about 2-3 minutes.
Remove from heat and sprinkle lemon juice and corriander leaves – top with toasted peanuts. Serve with spicy guacamole!