One burrito is kinda sad and alone. Two burritos make a happy bae-ritto. And, this vegetarian burrito recipe is so good that you’re gonna wanna have two. Like most of my recipes, I like this because it takes little time to make. This might be because a lot of the ingredients are pre-made or store bought, but they’re all those that you would usually have in your kitchen anyway.
I used small tortillas for this one so I made 6 but you could use the same recipe for 3 big ones and have one and a half each. Let’s be real. You’re not REALLY full after one full burrito and you don’t want to eat another full one. One and a half burrito is the perfect balance between gluttony and restraint.
Time: 45 Minutes
WHAT YOU NEED
6 small flour or whole-wheat tortillas
For the Beans:
1 can of refried beans
For the Rice:
1/2 Cup of Basmati rice or any other rice of your choice
For the Veggies:
1 tsp butter
1/2 sliced Onion
1/2 sliced Bell Peppers (Assorted)
1/2 cup corn
Salt and Pepper to taste
For the Toppings:
1 cup salsa (Pico De Gallo)
1 cup Sour Cream
Shredded Cheese (I had Kraft singles so I sliced them up into small, long, pieces but shredded cheese is better)
- For the Refried Beans: Empty the can in a pan with 1/2 cup of water. Heat on medium heat and stir until it softens. Add about 1 tbsp of tomato ketchup and 1 tbsp of hot sauce. Mix well and add a little more water if needed. The beans should be soft but not runny. Turn the stove off and keep aside.
- For the Rice: Blend together one bunch of Cilantro leaves, 1 tbsp lemon juice, 1 green chilli, 1/2 cup of water, and 1/2 tsp salt in a blender. Keep aside, Put the rice and 3 cups of water in a deep pot and boil until the rice is soft. Drain the rice. Mix the cilantro mixture with the rice while it’s hot. The flavours infuse much better.
- For the Toppings: Melt 1 tsp of butter in a pan over medium heat. Add the onions, bell pepper, and corn. Saute for about 5 minutes till cooked. Add salt and pepper according to taste. Keep aside.
- For the Buritto: Put the refried beans, rice, and veggies on the same layer on the tortilla. Around a tbsp of each should be enough for a small burrito. Try to place them in the centre so that it’s easier to wrap later. Add a layer of sour cream and salsa on top. Top with shredded cheese. Wrap carefully so that nothing is falling off. Take a pan and melt a little butter on it. Lay the burrito over the butter. Let it cook for about 30 seconds to a minute till it browns and then flip. Similar to a grilled cheese. Cook the other side for the same amount of time and take it off the stove.