Burrito is a Mexican wrap that is filled with rice, beans, guacamole (avocado dip), tomato salsa, sour cream, lettuce, and cheese. Sounds like a whole lotta ingredients, but it’s quite simple to prepare, and basic cooking skills are required to make this Mexican dish. In fact, I would say if you can make rice and beans (Rajma Chawal as we call it in India), you will nail this dish easily. All you need to know is how to combine all the ingredients together to make it taste delightful! It’s an ideal dish for any get-togethers or birthday parties if you need to prepare food in huge quantities, because of its simple but delicious ingredients.
I like to try all kinds of cuisines as long as they’re vegetarian dishes; I have no problem trying something that I have never tasted before. Sometimes I even try to make my own versions of dishes by substituting vegetarian ingredients in the place of meats. It helps me taste different flavors from different cuisines around the world. Apart from Indian vegetarian food, I also cook Chinese, Thai, Middle-eastern, Lebanese, Italian, Greek, Brazilian, American and Mexican cuisines. I feel delighted to serve my family with different foods around the world. The purpose of my blog is to introduce different Vegetarian dishes from every corner of the world.
Rice & Bean Burrito Recipe:
There are three main things that go into dish. Mexican rice, beans and any dip like guacamole or tomato salsa. I prepared it using red kidney beans, but you can also use pinto beans or black beans. This recipe is a good option for when you have leftover rice and beans (rajma dal), but you want to try eating them in a different way. You can use plain or sautéed rice along with some vegetables turn it into Mexican rice like I did. If you want to keep it low in carbs, then skip adding rice and just go with beans and salads for your stuffing. Hope you like it!
Beans Recipe:
Soak beans overnight and cook them in the pressure cooker for up to 3-4 whistles or till they appear soft and well cooked. Add salt while cooking them.
Heat oil in a saucepan, add minced garlic and jalapeños (or green chilies) to it. Fry till the garlic is nicely roasted and add finely chopped tomatoes to it. You can also use tomato pulp if you want. After the tomatoes have cooked enough, add in some red chili sauce.
Add the cooked beans to the pan, and cook for a few minutes. Adjust salt and spices if required. If you want you can also add some garam masala or rajma masala to give it that extra desi flavor, but I wanted the Mexican flavors to highlight this dish, so I didn’t add any Indian spices to it. Turn the heat off and transfer the beans into a bowl. Garnish it with some fresh coriander leaves. And your beans are ready. You can just serve it as it is with some plain rice or flat bread (roti) or you can go ahead and prepare the rest of the ingredients of the filling that go into the burrito.
Mexican Rice Recipe:
This is a very easy rice dish that can be prepared in no time and tastes absolutely smashing, even when you have it plain without any accompanying dishes. I always make this when I don’t have many vegetables handy or when I cook in a hurry; this serves as a perfect meal for my family. Simple yet tasty, colorful, and very appealing to the eye, this is a good choice for rice lovers. Unlike biryani or fried rice, this needs a very less amount of oil to prepare.
To prepare the Mexican rice, I used tomatoes, onions, colored bell peppers, jalapeños (green chilies) and fresh coriander. Chop them all finely for effective combining with the rice.
Heat oil in a pan over medium heat, add finely chopped onions and jalapeños (or green chilies) to it. Adding chilies is totally optional. You can skip adding them if you eat your food less spicy. Fry the onions till they become translucent and then add finely chopped tomatoes to it. When the tomatoes are cooked, add finely chopped bell peppers to it. You can also add some corn kernels if you want. Add some red chili sauce and salt to taste. Let these veggies cook for 3-5 minutes and then turn the heat off. Add some finely chopped fresh coriander to it.
Add this vegetable mix to the plain white rice (freshly cooked or to the leftover rice, if any) and combine it well. Make sure to combine the vegetables throughout the rice. Check the taste and adjust the salt if needed. Your yummy and colorful Mexican rice is ready!
Click below for the recipes of other rice dishes.
Lobia Rice Mango Rice Gongura Rice
Guacamole:
Click here for the detailed recipe of Guacamole.
Preparation of Rice & Bean Burrito:
Burrito wraps are readily available in stores everywhere, or you can also use normal flat bread (roti) or tortilla wraps. Just make sure it is a thin type of bread. I bought the gluten-free spinach wraps that are easily available in the stores, to use for my burritos. Heat a griddle or a non-stick pan over medium flame and heat these wraps for a few seconds on both sides. Don’t roast them till they become crispy, the wrap should be soft in texture. Keep all the stuffing ready to make burritos. I used rice, beans, guacamole, shredded lettuce, sour cream and cheese for my burritos.
Keep the flatbread in a place where it is comfortable for you to wrap, and start adding your stuffing to it. I first kept some Mexican rice on the center of the burrito wrap, then added the beans on top, then guacamole, sour cream (optional), and lastly added some lettuce and grated parmesan cheese on top. You can also drizzle some chili sauce on top for extra spice in your burrito. Roll it tightly into a wrap and serve it. If you don’t have guacamole, you can also use some tomato salsa or just some chopped tomatoes and onions instead. Be innovative in making your own versions while preparing the stuffing. The most important thing to remember while cooking is not to stress yourself and to make cooking enjoyable and fun. So, don’t worry if you don’t have all the ingredients available at home, you can still create your own versions of burritos with the ingredients that are handy to you. For rice, you can use plain white rice, jeera rice, brown rice or even lemon rice if you don’t have the energy or time to prepare Mexican rice. For beans, try experimenting with different kinds of beans that are available to you locally. I had tried burritos with black beans, pinto beans and red kidney beans and trust me they all tasted delicious. Next time, I’m gonna be trying with cowpeas and soya beans, just to have a different taste. If sour cream is not available to you, you can experiment with some cream cheese, hung yogurt or a ranch dressing. Like I said above, be creative and play around with the ingredients while keeping the flavors balanced, which is more important overall.
Click below for the recipes of other Mexican dishes.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 cup beans any beans of your choice
- 5-6 cloves of garlic minced
- 2-3 jalapeños or green chilies finely chopped or minced
- 1 small tomato finely chopped (optional)
- 2 tbsp of fresh coriander finely chopped
- 2-3 tbsp of red chili sauce (qty can be varied as per your spice tolerance)
- salt to taste
- 2-3 tbsp of oil
- 1 cup rice cooked
- 1 medium sized onion finely chopped
- 3-4 jalapeños or green chilies finely chopped or minced
- 1 medium sized tomato finely chopped
- 1 cup of bell peppers finely chopped
- 3-4 tbsp of red chili sauce (please modify as per your spice tolerance)
- 2 tbsp of fresh coriander finely chopped
- salt to taste
- 2-3 tbsp of oil
- 11/2-2 cups of guacamole
- 1 cup of sour cream (optional)
- 1/2 cup of shredded lettuce
- 3-4 tbsp of grated parmesan cheese
- 6-8 sheets of Burrito or tortilla wraps (you can also use any flat bread or thin roti)
Ingredients
For Beans
Mexican Rice
For topping
For Wraps
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Beans Recipe:
- Soak the beans over night or at least for 6-8 hours.
- Cook them in a pressure cooker for 3-4 whistles till they're properly cooked. Add salt while cooking them.
- Heat oil in a saucepan, add minced garlic and jalapeños (or green chilies) to it. Fry till the garlic is nicely roasted and add finely chopped tomatoes to it.
- After the tomatoes have cooked enough, add in some red chili sauce. (You can also add cumin powder or garam masala if you want)
- Add the cooked beans to the pan, and cook for a few minutes. Adjust salt and spices if required.
- Garnish it with some fresh coriander leaves.
- Turn the heat off and transfer the beans into a bowl to serve.
Mexican Rice Recipe:
- Heat oil in a pan over medium heat, add finely chopped onions and jalapeños (or green chilies) to it.
- Fry the onions till they become translucent and then add finely chopped tomatoes to it.
- When the tomatoes are cooked, add finely chopped bell peppers to it. (You can also add some corn kernels if you want)
- Add some red chili sauce and salt to taste.
- Let these veggies cook for 3-5 minutes and then turn the heat off. Add some finely chopped fresh coriander to it.
- Add this vegetable mix to the plain white rice (freshly cooked or to the leftover rice, if any) and combine it well.
- Check the taste and adjust the salt if needed. Your yummy and colorful Mexican rice is ready!
Preparation of Rice & Bean Burrito:
- Heat griddle or non-stick pan over medium flame and heat the burrito wraps for a few seconds on both the sides.
- Don’t roast them till they become crispy, the wrap should be soft in texture.
- Place the bread/burrito wrap on a flat surface or on a plate and add your rice, beans and dips in layers.
- Lastly top it with some lettuce and grated cheese. Add some chili sauce if you want.
- Roll it tightly into a wrap and serve.
- Enjoy the taste of Rice & Bean Burritos!
