Mexican Burrito is a well known street food in America and also a complete meal in itself. I love the flavor combination this dish has to offer. It is spicy, tangy, cheesy and meaty (I prefer the meaty version) all at the same time.
Although it’s a BURRITO but here in India, it’s nothing more than a Roll. Well, this is what my dear hubby and baby think! I tried to change this with the recipe below and was I successful? Oh Yes!
There is no set rule to making a burrito so I just kept the flavors intact but played around with ingredients. This one is a vegetarian version but you can always add chicken to the recipe.
I was surprised with the results, the tortilla was crisp and was holding the stuffing very nicely. The vegetables, kidney beans and rice were going very well with cheese and salsa.
This is a very good snack for the toddlers as well because it doesn’t lead to any mess and is very easy to make and serve.
Here’s how you can make it.
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Open Burrito Muffin: A healthy snack made with tortillas, vegetable, rice and kidney bean stuffing, sprinkled with cheese and salsa.
Recipe type: Snack
Cuisine: Tex-Mex, Indian
Serving Size: 3
- Whole wheat tortilla or whole wheat chapati, cut in half – 3
- Chopped steamed vegetables (broccoli, carrot, zucchini) – 1 cup
- Jalapeños, chopped – 3 tbs (optional)
- Red chili flakes – 1 tbs
- Oregano – 1/2 tsp
- Steamed Rice – 1/4 cup
- Boiled Kidney beans – 1/2 cup
- Salsa – 1/2 cup
- Salt and Pepper to taste
- Lemon juice – 1/2 tsp
- Fresh Parsley, chopped – 2 tbsp
- Cheese to sprinkle
- Spring onion greens to sprinkle
- Mix together rice, steamed vegetables, jalapeños, red chili flakes, oregano, rice, kidney beans and salsa .
- Mix together and taste. Add salt, lemon juice and pepper as required. Keep the stuffing as dry as possible.
- Now take one half tortilla, roll it and place in a muffin tray. Add 2 spoonful of the stuffing. With the wait of the stuffing, the rolled up tortilla will hold it’s shape.
- Use up the rest of the five half tortillas and distribute the stuffing in all six.
- Then sprinkle cheese, parsley and spring onion on top.
- Now brush the sides of the tortillas with some oil to get it to crisp up and turn golden brown.
- Bake it in a preheated oven at 200 degree C for about 7-8 minutes or until they are sufficiently golden and cheese has melted.
- Serve it with fresh Salsa or Sour Cream.
Note: You can use store bought pickled jalapeños but if using fresh jalapeños then reduce the quantity by half otherwise it’ll turn out to be very spicy.
I have used home made chapati in this recipe and it came out just perfect.
You can add cooked and shredded chicken as part of the stuffing by replacing the steamed vegetables.