Burrito is simple Mexican recipe. Made from the tortillas, enchilada sauce, and varieties of vegetables. I love this recipe because it’s a perfect combination of taste and nutrition. You can make different types of filling by adding different ingredients and spices of your choice. Best thing about burrito is, you can make these in advance and refrigerate. You need to just heat and serve when required.
- 4 tsp edible oil, 8 soft flour tortillas.
- 1 onion finely chopped, 1 red tomato chopped.
- 1/2 green capsicum finely chopped, 1 cup cooked kidney beans.
- 1 cup shredded cabbage, 1/2 cup boiled sweet corns.
- ½ cup grated Mozilla cheese, ½ cup tomato puree.
- 2 red chilies finely chopped, 2 tsp garlic paste.
- 2 tsp fresh coriander chopped, ½ cup fresh yogurt.
Heat the oil in a frying pan add onion, garlic paste, chopped chilies, and stir well for 2 minutes. Add chopped tomatoes stir until they being to soften. Add the capsicum, cooked kidney beans, and boiled sweet corns. Cover the pan and cook it for 5 minutes. Add salt, chopped coriander and tomato puree. Cook the mixture again for 3 minutes. Now filling is ready. Warm the tortillas on the hot pan. Spread the filling over tortillas. Now pour ½ tsp yogurt over filling. Sprinkle grated cheese on the top. Roll up the tortillas. Serve immediately with enchilada sauce or it can be heated in the microwave or in the sandwich press.
(You can adjust kidney beans and vegetables quantity as per your choice)
All purpose flour 1 ½ cup
Salt ½ tsp
Oil ½ tsp
Baking powder ½ tsp
Mix all-purpose flour, salt, oil and baking powder together. Knead the mixture into soft dough by adding sufficient warm water. Cover the dough with damp cotton cloth; keep it aside for 1 hour. Divide the dough into 10 equal portions. Roll out the each ball like a roti. Heat the tawa and roast the tortillas lightly on both the sides. Do not over roast the tortillas. You can refrigerate these tortillas by wrapping into plastic bag.
Total cooking time: 60 minutes.