Showing posts with label Yellow Capsicum. Show all posts
Showing posts with label Yellow Capsicum. Show all posts

Bean Burrito

A new month and so a new edition of Blogging Marathon. For Week 1 of BM #46, I have chosen to highlight some kid's lunch box recipes with Nuts and Legumes.

My little one cannot take nuts as a snack to her class due some nut allergies in her class. But apparently, there is a nut free table in their lunch room. So I do send some nuts in some form or another in her lunch box. But today's recipe is nut free but has legumes in them!!

Coming to the Bean Burrito, both my kids refused to take it in the lunch box but my neighbor's kids take them happily. But my kids loved these bean burritos for their after school snack and dinner. So make these burritos as dry as possible to avoid the tortillas getting soggy and individually foil wrap them.


Bean Burrito

Ingredients - 

Tortillas / Rotis
For the filling - Any or all of them as per availability/preference
*Cooked Red Kidney Beans/Black Beans
Guacamole or Avocado slices
Lettuce, Shredded
Onion, finely chopped
Bell Peppers, All Colors
Tomato, de-seeded and finely chopped
Cooked Rice (I didn't use)
Shredded Cheese 
Boiled Corn

If not using for a lunch box, mix in the sauces (Taco Sauce, Hot Sauce, Fire Sauce as needed) and sour cream 


Bean Burrito

Method Of Preparation -

Prepare the beans - 
Saute onions, tomatoes and half a cup of colored peppers add in the cooked beans, salt, paprika and 1 tablespoon of Taco Seasoning. 
Prepare the Peppers -
Saute sliced onions and sliced colored peppers. Sprinkle salt and taco seasoning. Remove from heat.
Prepare the corn - 
Saute corn until they are slightly blistered. Season with salt and pepper.

Warm the tortilla on both sides. Apply guacamole on one side of the tortilla. Arrange the ingredients of the filling as required, roll it and if needed heat it again until the cheese melts.


Preparation Time 10 min
Makes as needed

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Grilled Vegetables

For Day 3, Week 1 of BM #41, here is our family favorite which we look forward to every summer. 

Enjoying these grilled veggies add an extra oomph factor for a a delightful picnic! Last camping season, one of our friends got some marinated veggies. We grilled them as a group and thoroughly enjoyed munching on them sitting in front of the campfire!

The pictures in this post are from the summer of 2013 and the grill is my husband's forte :).

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Colored Capsicum Curry (No Onion No Garlic)

I make this curry often mimicking my mom's version of capsicum curry. I am sure my mom makes this curry with the regular green capsicum and eggplant. I found that this curry is suitable for those festival days and also for parties as this looks colorful on the buffet table!

For Day 3 of Week 1 of BM #31, here is the recipe..


Colored Capsicum Curry (No Onion No Garlic)

Ingredients - 

Yellow Capsicum, cubed 1 cup
Orange Capsicum, cubed 1 cup
Red Capsicum, cubed 1 cup
Turmeric 1/4 tsp
Salt as needed
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
To Grind - 
Sesame seeds, Roasted 1 Tbsp
Coconut Powder 1 Tbsp
Peanuts, Roasted 2 Tbsp
Coriander seeds, Roasted 1 tsp
Dry Red Chillies, Roasted 2-3 (or as needed)


Colored Capsicum Curry (No Onion No Garlic)

Method Of Preparation -

In a heated Kadai/wok add oil and the rest of the seasoning. After the mustard seeds pop, add the chopped capsicum and let it cook until cooked through.

Meanwhile Grind the ingredients listed under 'To Grind' to a fine powder and set aside.

Add salt and turmeric to the cooked vegetables. Sprinkle the ground masala powder.

Mix well and remove from fire after a few minutes.

Serve hot with Rice/Roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.

Preparation Time 25 min
Serves 4-5

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Posted by Harini R on Monday, August 5, 2013
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