Follow these steps for perfect results
Mixed vegetables
steamed
Red Chilli flakes
Pickled Jalapenos
optional
Dried oregano
Salt
to taste
Pepper
to taste
Tomato Salsa
Whole Wheat Flour Tortilla
cut in half
Rajma (Large Kidney Beans)
soaked and boiled
Lemon juice
Cheese
grated
Spring Onion Greens
chopped
Cooked rice
Parsley leaves
chopped
Boil kidney beans with 1 cup of water and salt in a pressure cooker for 6 whistles. Allow pressure to release naturally.
Steam mixed vegetables for 10 minutes.
Combine boiled rice, steamed vegetables, jalapeños, red chilli flakes, oregano, kidney beans, and tomato salsa.
Add salt, lemon juice, and pepper to taste. Ensure the stuffing is relatively dry.
Taste and adjust spices as needed.
Preheat oven to 200 degrees C (392 degrees F) for 7-8 minutes.
Cut tortillas in half.
Roll one half of a tortilla and place in a muffin tray.
Add 2 spoonfuls of the stuffing into the rolled tortilla.
Repeat with the remaining tortilla halves, distributing stuffing evenly in all six muffin cups.
Sprinkle cheese, parsley, and spring onions on top of each muffin.
Brush the sides of each tortilla with oil.
Bake in the preheated oven for 7-8 minutes, or until golden brown and the cheese is melted.
Serve with fresh Spicy Mexican Salsa, Sour Cream, or Vegan Cashew Mayonnaise.
Expert advice for the best results
Adjust the amount of red chilli flakes based on your spice preference.
Make sure to drain the kidney beans and steamed vegetables well to avoid a soggy filling.
For a richer flavor, use a combination of different cheeses.
Everything you need to know before you start
15 mins
The filling can be prepared ahead of time and stored in the refrigerator.
Garnish with a dollop of sour cream or guacamole and a sprinkle of fresh cilantro.
Serve with a side of Mexican rice and beans.
Pair with a refreshing margarita.
Classic Mexican cocktail
Refreshing fruit-flavored water
Discover the story behind this recipe
Burritos are a staple of Mexican cuisine, often filled with various meats, beans, and vegetables.
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