Loaded Veggie Burrito| Vegetarian Bean & Rice Burrito

Say hello to the Loaded Veggie Burrito!

I haven’t had a chance to go to Mexico to try out the country’s cuisine (much as I would love that!), but I surely love the Mexican fare that we get here in Bangalore’s restaurants. From the tacos and enchiladas, elotes and nachos, guacamole and burritos to churros and tres leches cakes, I love it all! I love how Mexican food is packed with flavour and uses beautiful fresh ingredients.

Lately, I have been slowly experimenting with the cuisine at home, with ingredients easily available to me. I am happy with the few Mexican dishes that I’m able to replicate at home, this Vegetarian Bean & Rice Burrito – or Loaded Veggie Burrito as I call it – one of them. I’m here today to share with you all the way I make this burrito, which turns out quite delicious, BTW.

Mexican Cuisine at Shhh Cooking Secretly Challenge

If you have been following my posts regularly, you would know that I’m part of something called the Shhh Cooking Secretly Challenge. It is a group of enthusiastic food bloggers who cook based on a pre-determined theme every month. The participants are grouped together into pairs, with each pair exchanging two secret ingredients that aren’t known to the rest of the group. Each pair then cooks with their two secret ingredients, while the others try to guess what they could be. Isn’t that fun?!

The theme for the Shhh Cooking Secretly Challenge this month is Mexican cuisine. I was paired with Renu of Cook With Renu for the month, and she gave me the two secret ingredients of salt and garlic. They fit right into the recipe for Vegetarian Bean & Rice Burritos that I make often, which is quite a family favourite. So, that’s what I decided to showcase for the challenge. You guys must check out the gorgeous Farmer’s Market Vegetarian Quesadilla that Renu created using the two ingredients I gave her (cheese and peppers)!

It was Narmadha of Nams Corner who suggested the Mexican theme. She made these beautiful Home-Made Nachosfor the theme.

A closer look at my Vegetarian Bean & Rice Burrito

A burrito is a Mexican-style wrap, which comes with a variety of fillings. Refried beans, Pico de Gallo (tomato salsa), sour cream, rice, cheese, corn, vegetables, Salsa Roja (a spicy-tart Mexican tomato sauce), guacamole and jalapenos are the most commonly found in a burrito filling. A flour flatbread – called a tortilla – envelops all of it.

My Vegetarian Bean & Rice Burrito contains several of these fillings, most of the components made from scratch and relatively guilt-free, including tortillas made from whole wheat flour. Also, like I was saying earlier, I make these burritos using ingredients that are commonly available here in India.

This might not be the most authentic recipe for Mexican burrito, but it definitely yields finger-lickingly delicious results! I agree, it’s not exactly something you can put together in a jiffy, but if you can prep the fillings in advance, the burritos are not too difficult to wrap up. These home-made, relatively healthy burritos make for a great party snack, and kids love it too.

Vegetarian Bean & Rice Burrito recipe

Here is how I go about making the burrito.
Ingredients (makes about 8 burritos):

For the tortillas:

  1. 2 cups whole wheat flour
  2. Salt to taste
  3. 1 tablespoon oil + more to cook the tortillas

For the refried beans:

  1. 3/4 cup rajma, soaked overnight
  2. 1/2 tablespoon oil
  3. 4-5 garlic cloves
  4. Salt to taste
  5. 1/2 teaspoon red chilli powder
  6. 3/4 teaspoon roasted cumin powder

For the cheese sauce:

  1. 1 tablespoon whole wheat flour
  2. 1-1/2 cups milk, boiled and cooled
  3. 1/4 teaspoon salt or to taste
  4. 1/2 teaspoon black pepper powder
  5. 3/4 cup grated cheese

For the Pico de Gallo:

  1. 1 medium-sized tomato
  2. 1 medium-sized onion
  3. 2-3 cloves of garlic
  4. 1 green chilly
  5. 1 tablespoon finely chopped fresh coriander
  6. Juice of 1/2 lemon or to taste

For the corn:

  1. 1/2 tablespoon oil
  2. 1 cup sweet corn kernels
  3. Salt to taste
  4. 1/2 teaspoon roasted cumin powder

For the lemon-coriander rice:

  1. 1/2 cup rice
  2. 1/2 tablespoon oil
  3. Salt to taste
  4. Juice of 1 lemon or to taste
  5. 2 tablespoons finely chopped fresh coriander

For the pickles:

  1. 1 large onion
  2. Salt to taste
  3. Juice of 1 lemon

For the veggies:

  1. 1 large capsicum
  2. 2 medium-sized carrots
  3. 3/4 cup purple cabbage, chopped length-wise
  4. 1/2 tablespoon oil
  5. Salt to taste
  6. Red chilli powder to taste
  7. 1 tablespoon finely chopped coriander

For the Salsa Roja:

  1. 5 medium-sized tomatoes
  2. 1 small onion
  3. 4-5 garlic cloves
  4. Salt to taste
  5. 1 tablespoon sugar
  6. Red chilli powder to taste

Other ingredients:

  1. About 1/4 cup pickled jalapenos or as needed
  2. Mustard sauce as needed (optional)
  3. 2 medium-sized European cucumbers

Method:

We will start by preparing the dough for the tortillas.

1. Take the whole wheat flour and salt in a large mixing bowl. Mix well.

2. Adding water little by little, bind into a soft, pliable dough that is not sticky.

3. When the dough is done, add in the oil. Knead everything well together for about 2 minutes.

4. Now, let the dough rest covered till the other things get ready.

We will now cook the beans.

1. Drain out all the water from the soaked rajma beans. Transfer them to a wide vessel.

2. Add in enough fresh water to cover the rajma beans completely.

3. Now, place the vessel in the pressure cooker. Cook on high flame for about 5 whistles or till the beans are thoroughly cooked. Let the pressure release naturally.

Next, we will cook the rice.

1. Wash the rice thoroughly under running water. Drain out the water and transfer to a wide vessel.

2. Now, add in 3 cups of fresh water. Place the vessel in a pressure cooker.

3. Cook on high flame for 4 whistles or till the rice is thoroughly done. Let the pressure release naturally.

In the meantime, prepare the pickled onions.

1. Peel the onion and chop length-wise. Take the chopped onion in a large mixing bowl.

2. Add in salt to taste and lemon juice. Mix well.

3. Let the onions soak in the juice till you are ready to make the burritos.

Now, we will prepare the Salsa Roja.

1. Peel the onion and garlic cloves. Chop roughly.

2. Chop the tomatoes roughly too.

3. Grind the tomatoes, onion and garlic together to a smooth puree.

4. Transfer the puree to a heavy-bottomed pan, and place on high flame. When the mixture starts bubbling and boiling, reduce flame to medium.

5. Let the mixture cook on medium flame till the raw smell of the tomatoes goes away and it starts to thicken up. This should take 10-12 minutes.

6. Add in salt, red chilli powder and sugar. Mix well. Cook for a couple of minutes or till the mixture thickens some more. Switch off gas at this stage. Your Salsa Roja is ready – allow it to cool down fully.

Now, let’s prepare the cheese sauce.

1. Keep the grated cheese ready.

2. Heat a heavy-bottomed pan on high flame. When it gets hot, add in the wheat flour. Saute on medium flame for a minute or till the wheat flour becomes nice and aromatic.

3. Now add the milk to the pan. Cook on medium flame for 2 minutes, then add in the salt and pepper. Mix well.

4. Cook further on medium flame till the milk comes to a boil and thickens up a bit. Stir intermittently. Switch off gas at this stage.

5. Immediately add the grated cheese to the pan. Mix well. The cheese sauce is ready. Allow it to cool down fully.

Now, let’s prepare the refried beans.

1. When the pressure from the cooker has completely gone down, get the cooked beans out. Drain out the water from them – this can be used later to make a gravy-based curry, soup or rasam.

2. Peel the garlic cloves. Chop finely.

3. Now heat the oil in a heavy-bottomed pan. Add in the garlic and let it stay in for a couple of seconds.

4. Reduce heat to medium. Add the drained rajma beans to the pan, along with salt to taste. Mix well. Cook on medium flame for a minute.

5. Add in red chilli powder and cumin powder. Cook on medium flame for a minute more, then switch off gas. The refried beans are ready. Keep aside.

Now, we will prep the rice and corn.

1. When the pressure from the cooker has completely gone down, get the cooked rice out. Allow it to cool down fully.

2. Take the sweet corn kernels in a saucepan, along with about 3/4 cup water. Place on high flame. Let cook on high flame for 4-5 minutes or till the corn is done. Switch off gas and drain out the water – the water can be used later in gravy or soup.

Let’s season the corn kernels now.

1. Take the drained corn kernels in a bowl.

2. Add in salt to taste and cumin powder. Mix well. Keep aside.

By this time, the rice would have cooled down. Let’s prepare the lemon-coriander rice.

1. Fluff up the cooled rice gently.

2. Heat the oil in a heavy-bottomed pan. Then, reduce flame to medium and add in the cooked rice and salt. Mix well.

3. Saute for a minute, making sure the salt is well mixed with the rice. Switch off gas.

4. Now, mix in the lemon juice and finely chopped coriander. Mix well. The lemon-coriander rice is ready. Let it cool down a bit.

Now, we will prepare the veggies.

1. Remove the stems and cores from the capsicum. Chop into long slivers.

2. Peel the carrots. Chop into sticks.

3. Heat the oil in a heavy-bottomed pan. Add in the sliced carrot, and saute for a minute on medium flame.

4. Now add in the sliced cabbage and capsicum. Add salt to taste. Saute on medium flame for about 2 minutes or till the vegetables are cooked through, but still retain a bit of a crunch.

5. Add in the red chilli powder. Mix well. Saute on medium flame for a minute more, then switch off gas.

6. Mix in the finely chopped fresh coriander. Allow the veggies to cool down slightly.

Next, we will prepare the Pico De Gallo.

1. Peel the onion and garlic cloves. Chop finely. Place in a mixing bowl.

2. Chop the tomato and green chilly finely. Add them in.

3. Add in the finely chopped coriander, salt to taste and lemon juice.

4. Mix everything well together. The Pico de gallo is ready. Keep aside.

Now, we will prepare the tortillas.

1. Place a thick pan on high flame, and allow it to get nice and hot.

2. In the meantime, divide the dough we prepared earlier into 10 equal portions.

3. Place a ball of dough on a floured work surface and roll it out into a large circle. Keep it slightly thicker than a phulka roti.

4. Place the prepared tortilla on the hot pan, and reduce the flame to medium. Drizzle some oil all around the tortilla. Cook on medium flame till the tortilla gets cooked on the bottom, taking care to ensure that it doesn’t burn. Now, flip it over to the other side. Cook till done on the other side too, on medium flame. Transfer to a plate when ready.

5. Prepare all the tortillas in a similar manner.

Now, we will prep the accompaniments that go into the tortilla.

1. Chop the cucumbers into thin slices.

2. Keep the mustard sauce (if using) and pickled jalapenos ready.

Lastly, we will assemble the Vegetarian Bean & Rice Burrito.

1. Place one of the tortillas on a serving platter.

2. Place a generous amount of the refried beans and lemon-coriander rice in the centre of the tortilla.

3. Drizzle some Salsa Roja and cheese sauce all over this. Add in some mustard sauce (if using).

4. Now, add some of the Pico de Gallo, pickled onions, sweet corn kernels, veggies, sliced cucumber and pickled jalapenos on top.

5. Wrap up the tortilla into a roll. Your Vegetarian Bean & Rice Burrito is ready – serve immediately. Prepare all the burritos in a similar manner.

Tips & Tricks

1. The different components of this burrito can be made in advance, and assembled together at the time of serving.

2. You may use a 50:50 mix of whole wheat flour and maida to make the tortillas. I have used whole wheat flour here.

3. Make the tortillas large so it’s easy to stuff all of those things into them. πŸ™‚ Also, don’t roll them too thin, which will make them crispy. You need to keep the tortillas a little soft so you can easily roll them.

4. You may reheat the tortillas before serving the burritos. Alternatively, you can prepare the burritos and then warm the whole thing up.

5. You can add as much or as little of the various components to your burritos. That’s completely up to your preferences.

6. I have used purple cabbage, carrots and green capsicum to make the burritos look colourful.

7. Make sure the rajma beans are well cooked before using them in the burrito. I have used the small Kashmiri rajma here.

8. Don’t be intimidated by the numerous ingredients listed out here, or by the seemingly long proceedure of making these burritos. The burrito might have many components, but they are fairly easy to make, and can be prepared ahead.

Did you like this recipe? Do tell me, in your comments!

26 thoughts on “Loaded Veggie Burrito| Vegetarian Bean & Rice Burrito

  1. Lovely click Priya, making the loaded veggie burrito so tempting. I love Mexican food and would not say no to such a colorful, filling and delicious dish. Years ago when we went to a Mexican restaurant in Florida, tasted burrito for the first time and was so baffled as to why rice would be wrapped up in a wrap and served. Back then my knowledge of world cuisines was limited.

    Liked by 1 person

  2. I am in so much awe! You have made everything from the tortillas to the fillings from scratch! That truly looks amazing, and doubly sure that it tasted delicious too…

    Like

  3. Well explained recipe Priya, like your detail step by step procedure. The click of the burrito is so tempting, just feel like grabbing of the screen.

    Like

  4. This is such a delightful veggie loaded rice and bean buritto ! Best part is that you do not need any fancy ingredients to enjoy this vegetarian Mexican meal.

    Like

  5. This wrap looks super delicious and filling with all the rajma and loads of colorful vegetables. I see a lot of hard work involved in making everything from scratch. Also the photography is great.

    Like

  6. Loaded veggie burrito looks super delicious, surely your family enjoyed this Mexican recipe. Very well explained with clear steps and that from scratch and loved your presentation, it’s very inviting. Bookmarking this yummy recipe some time for my family πŸ™‚

    Like

  7. This is an elaborate recipe. There are so many elements here that will be so flavourful on its own. I love lemon coriander rice and will any day put my hands up for it. I am sure together, it is an explosion of flavours.

    Like

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