Follow these steps for perfect results
Mixed Grains (amaranth, quinoa)
uncooked
Water
for cooking grains
Salt
to taste
Extra Virgin Olive Oil
for grains
Canned black beans
drained and rinsed
Salt
to taste
Garlic
mashed
Tortillas
warmed
Sour cream
dolloped
Red Bell pepper (Capsicum)
finely sliced
Lemon
juiced
Extra Virgin Olive Oil
for filling
Coriander (Dhania) Leaves
finely chopped
Sweet corn
steamed
Mozzarella cheese
shredded
Mango pickle
optional
Cook mixed grains in water with salt until tender (about 15 mins).
Drain excess water and fluff with olive oil.
Pressure cook black beans with garlic and salt until tender but not mushy.
Drain and rinse the beans.
Warm tortillas.
Combine cooked grains, beans, chopped coriander, bell pepper, steamed corn, olive oil, and lemon juice in a bowl.
Place tortilla on a work surface.
Spoon grain and bean mixture onto the tortilla.
Add mango pickle and sour cream.
Sprinkle with cheese.
Fold or roll the burrito tightly.
Serve immediately.
Expert advice for the best results
Add a pinch of cumin or chili powder to the beans for extra flavor.
Use a variety of colorful vegetables in the filling.
Grill the burrito after assembling for a crispy exterior.
Everything you need to know before you start
15 minutes
Filling can be made ahead of time.
Serve warm, garnished with a sprig of cilantro.
Serve with salsa and guacamole.
Serve with a side of Mexican rice.
A traditional Mexican rice milk drink.
A classic Mexican cocktail.
Discover the story behind this recipe
Burritos are a staple in Mexican cuisine, often filled with a variety of ingredients.
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