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For a quick salsa, combine 1/4 cup finely chopped onions, 1/4 cup finely chopped tomatoes, 1–2 green chilies or jalapeños (to your preference), and 2 tbsp freshly chopped cilantro leaves in a bowl.
Stir in either 1 tbsp lime or lemon juice, or 1/2 tsp vinegar, along with salt to taste and 1/2 tsp cumin powder. Toss everything together until well combined.
If sour cream isn't readily available, hung curd makes a good substitute. For guacamole, you can use your favorite recipe.
If you're making tortillas from scratch, consider using whole wheat flour instead of refined flour for a different texture. Otherwise, any available wraps, leftover tortillas, or softly cooked whole wheat chapatis will work.
Preheat your oven to 425°F and lightly grease a small rectangular baking dish (a 6"x4" dish works well here). Heat 1 tsp oil in a pan.
Add the garlic and onions to the hot oil. Sauté for about 1 minute if using fresh, or just a few seconds if using dried aromatics, until fragrant.
Lay out a warm tortilla and sprinkle about 1/2 tsp of cheese shreds over it. Add 1 tbsp of the bean paste towards one side, leaving a small margin for rolling, then top with a few dashes of hot sauce.
Roll the tortilla up snugly. Place it seam-side down in the greased baking dish. Continue this process with the remaining tortillas until the dish is filled.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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