Ingredients
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Oil
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Some Cumin Seeds(Jeera)
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5-6 Finely Chopped Garlic Cloves
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1.5 Finely Chopped Onion
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3 Tsp Salt
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Mexican Seasonings
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4 Finely Chopped Tomatoes
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1 Cup Boiled Rajma (Soaked Overnight)
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2 Tsp Red Chilli Powder
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Some Finely Chopped Green Chillies
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Water
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1 Tsp Roasted Cumin Seeds Powder
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1/2 Cup Mix Of Sweet Corn And Green Peas
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1.5 Cup Cooked Rice
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200 Gm Tofu
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2 Tortilla Wraps (Maida Roti - Optional)
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Some Shredded Cheese
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3-4 Coriander Leaves
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3-4 Mint Leaves
About
Mexican Veg Burritos are a flavorful, satisfying dish filled with a vibrant mix of vegetables, rice, and spices, all wrapped in a soft tortilla. These burritos offer a burst of bold Mexican flavors with every bite, making them a perfect meal for lunch, dinner, or even as an on-the-go snack. Their colorful presentation and rich taste make them a favorite among both kids and adults.
Benefits –
- Nutrient-Rich – Packed with fiber, vitamins, and minerals from fresh vegetables.
- Filling and Satisfying – A wholesome, hearty meal that keeps you full for longer.
- Versatile – Easily customizable with your choice of veggies, sauces, and seasonings.
- Great for Meal Prep – Can be made in advance and stored for quick, ready-to-eat meals.
- Perfect for All Ages – A kid-friendly, delicious dish that appeals to all taste buds.
Steps
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1
Done
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For Rajma Spread, Heat 1 tsp oil in a pan, add cumin seeds, 2-3 finely chopped garlic cloves, and ½ finely chopped onion. Sauté until the onion turns translucent. |
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2
Done
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Add 1 tsp salt, some Mexican seasonings, and 1 finely chopped tomato. Cook until the tomato softens. |
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3
Done
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Add 1 cup boiled rajma with a little water. Mash the rajma with a spoon, add 1 tsp red chili powder, mix well, and cook for a few minutes. Turn off the heat, let the mixture cool, then grind it into a thick paste. |
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4
Done
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For Rice, In the same pan, heat 1 tbsp oil or butter. Add 2-3 finely chopped garlic cloves, ½ finely chopped onion, and some chopped green chilies. Sauté until fragrant. |
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5
Done
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Add 2 tsp salt, 1 tsp roasted cumin powder, 1 tsp red chili powder, and Mexican seasonings. Stir well. |
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6
Done
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Add ½ cup of sweet corn and green peas. Cook for a minute, then add 1.5 cups of cooked rice and mix thoroughly. |
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7
Done
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For Tofu, Fry 200 gm tofu with a pinch of salt, red chili powder, and roasted cumin powder until golden brown. |
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8
Done
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For Tomato Salsa, In a bowl, mix 3 finely chopped tomatoes, ½ finely chopped onion, chopped green chilies, coriander, 1 tsp salt, and 2-3 tsp tomato ketchup or tomato juice. Stir well. |
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9
Done
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To Assemble Burrito, Place a tortilla on a plate. Spread 1 tbsp rajma mixture evenly, add 3 tbsp rice, 1 tbsp tofu, and 2 tbsp salsa. |
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10
Done
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Add shredded cheese, some fresh coriander, and mint leaves on top. Fold the sides of the tortilla and roll it tightly to form a burrito. |
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11
Done
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To Grill Burrito, Heat a grill pan with a little oil. Place the burrito with the folded side down, brush with oil, and grill until golden and crisp on both sides. Cut the burrito in half and serve hot. |
