Ingredients vegetarian 8 servings

• 8 tortillas
• 1 cup baked beans
• ½ cup boiled mung sprouts
• A few leaves of cabbage shredded
• 2 medium carrots, grated
• 2 cups grated cheese
• 4 tbsp mayonnaise
  
• 2 tbsp oregano

• 1 cup coriander
• 1 tsp raisins
• 1 green chilli chopped
• Juice of 1 lemon
• Little black salt

Directions

Clean, wash and roughly chop coraiander leaves, in a blender grind chop coraiander leaves, raisins with chopped green chilli , make a smooth paste using a little water if required. Add black salt and blend again. Transfer to a bowl and stir in the lemon juice.

To serve:

1. Take one tortilla and heat it on a tava on both the sides
2. Place the tortilla on a flat surface. Put some salsa over it and spread evenly.
3. Spread a portion of baked beans, moong  sprouts over the salsa and top it up with shredded cabbage carrots cheese and mayonaise.
   
4. Sprinkle oregano over and roll tortillas firmly.
   
5. Fold a paper napkin around it and serve immediately.

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