Fajita

Ingredients 

• 1 cup refried beans (rajma)
• 4 large refined flour (maida) tortillas
• 1 cup mixed capsicums strips (red, yellow and green)
• 1 cup mixed zucchini strips (green and yellow)
• 150 grams cottage cheese, cut into 1 inch thick strips
• Salt to taste 
• 1 teaspoon dried mixed herbs 
• 1 tablespoon Mexican sauce 
• 1½ tablespoons olive oil + for basting
• Few lollo rosso lettuce leaves
• Few iceberg lettuce leaves
• Sour cream for drizzling

Method

1. Mix together capsicum strips, mixed zucchini, cottage cheese, salt, dried mixed herbs, Mexican sauce and 1 tablespoon olive oil in a bowl. Set aside to marinate for 5 minutes. 
2. Heat ½ tablespoon olive oil in a non-stick pan. Put marinated cottage cheese strips and on one side and remaining vegetables on the other side of the pan and sauté them for 2-3 minutes. 
3. Heat a non-stick tawa.  Place each tortillas and warm them from both sides, basting with some olive oil. Transfer on the worktop. 
4. To prepare one fajita, put 2-3 tablespoons refried beans in the center of the warm tortilla. Place one lollo rosso and iceberg lettuce leaves on top. Put some sautéed vegetables and cottage cheese on top. Drizzle some sour cream and roll it. 
5. Serve immediately.