Mexican Beans on Quinoa Crackers

215 kcal . 30 mins


Fibre Rich

Quick and Easy

Makes beans mix for 35 crackers
Serving size: 7 crackers with beans mix

  • 35 Selfcare’s Quinoa Cheese Crackers or any thin crackers of your choice
  •  1⁄4 cup uncooked rajma (kidney beans; soak for 6–8 hours)
  • 1 medium onion, chopped finely
  • 2 spring onions, bulbs, stalks and greens separated and chopped finely 1⁄2 cup capsicum, chopped finely
  • 1⁄2 cup cabbage, chopped finely 1-2 cloves garlic, chopped
  • 3 tbsp salsa
  • 1 tsp red chilli flakes
  • 1⁄2 tbsp mixed dried mexican herbs Salt & pepper to taste
  • 2 tsp oil
  • 3⁄4 cup low-fat sour cream
  • 1⁄2 cup cabbage, shredded
  • 1⁄4 tsp black pepper powder
  • Salt to taste
  1. Drain the soaked rajma and pressure-cook it with 1 cup of fresh water, garlic and a pinch of salt for 5–6 whistles. Keep aside to cool.
  2. Heat oil in a pan and sauté onions until translucent.
  3. Add spring onion bulbs and stalks and the capsicum and sauté for half a minute.
  4. Add 1⁄2 cup of the finely chopped cabbage, mix well and sauté for half a minute.
  5. Drain the rajma and lightly mash it.
  6. Add them to the pan along with salsa, chilli flakes and herbs. Season it with salt and pepper and cook for 2 minutes so that everything is heated through. Cover and set aside.
  7. Assemble the snack by placing 7 crackers on a serving plate. Spoon 1⁄2 tbsp of the beans mix on each cracker and top with 1⁄2 tsp sour cream. Mix the shredded cabbage and spring onion greens with salt and pepper to garnish the crackers.
Value per serving (7 crackers with beans mix):
  • Calories 215 Kcal Protein 7 gm
  • Fat 9 gm
  • Carbohydrate 35 gm
  • Fibre 3 gm
  • Calcium 71 mg
  • Iron 1 mg
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