Jain Mexican Burrito | Sanjeev Kapoor Khazana

Fully loaded tortillas - Stuffed with herbed rice, veggies, kidney beans, salsa and cheese!

JAIN MEXICAN BURRITOS

Ingredients

4-6 whole wheat tortillas
8-10 cherry tomatoes, finely chopped
½ medium green capsicum, finely chopped
1 teaspoon chopped green chillies
1 tablespoon chopped coriander leaves
Crushed black peppercorns to taste
Salt to taste
1 tablespoon lemon juice
Red kidney beans paste (rajma) as required
1 cup Jain Mexican rice
Finely chopped jalapenos as required
2-3 lettuce leaves
Sour cream as required
Grated cheese as required
Olive oil for greasing

Method

1. To prepare salsa salad, combine cherry tomatoes, capsicum, green chilli, chopped coriander, crushed black peppercorns, salt and melon juice in a bowl and mix well. Set aside.
2. Heat a non-stick tawa. Warm each tortilla and transfer on a worktop. Spread some rajma paste over one side of each tortilla, top with some Mexican rice, prepared salsa salad and jalapenos.
3. Roughly chop iceberg lettuce and top some over jalapenos. Drizzle some sour cream, top with some grated cheese and wrap the tortillas.
4. Place the prepared burritos on a grill toaster, grease the burritos with some olive oil and grill for a minute.
5. Serve hot.

Preparation Time:10-12 minutes
Cooking Time: 25-30 minutes

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Cuisine - Fusion

Course - starter

Dish - starter