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Ingredients
cilantro lime rice
- 1/2 cup brown rice or regular rice, uncooked.
- 1/4 cup cilantro coriander / kothmir
- 1/2 lime juice
- 2 tsp olive oil
- salt to taste
- water
black beans
- 2 cup black beans boiled
- 3 tsp chilli powder
- 2 tsp red chilli flakes
- 1 tsp cumin powder
- salt to taste
veggies
- bell peppers you can use any of the veggies of your choice
- broccoli
- red cabbage
- cherry tomatoes
- zucchini
- olives
- salt to taste
- pepper to taste
tomatillo dressing
- 2 tbsp salsa verde green salsa or normal red salsa
- 1/2 cup avocado
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/4 cup yogurt optional
salsa verde (green salsa)
- 200 gm green tomatoes small
- 1/2 cup cilantro leaves coriander / kothmir
- 1 tbsp lemon juice fresh
- 2 jalapeno peppers or 1 serrano pepper
- salt to taste
sour cream
- 1 cup yogurt or hung curd
- 1 tbsp cream or homemade thick malai
- salt to taste
- 1/2 tsp lemon juice optional
guacamole dip
- 1/2 avocado ripened
- 2 tsp lemon juice
- 1 jalapeno pepper or serrano pepper
- 2 tbsp cilantro chopped, optional
tortilla
- 3 cup all purpose flour maida or any flour you like
- 1 & 1/2 tsp baking powder
- 2 tsp salt
- 1/3 cup oil
- 1 cup warm water
Ingredients
cilantro lime rice
black beans
veggies
tomatillo dressing
salsa verde (green salsa)
sour cream
guacamole dip
tortilla
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Instructions
for cilantro lime rice
- Cook the rice. Meanwhile, place cilantro, lime, olive oil, salt, water in a small blender. Blend until smooth and set aside.
- Once the rice is cooked, stir in the cilantro mixture into the rice and combine well.
for black beans
- Heat the black beans in a small pot over medium heat, stir in, chilli powder, chilli flakes, cumin powder, salt, reduce heat to low.
for veggies
- Heat olive oil in a pan, add all veggies, salt and pepper and sauté until soft and aromatic, reduce heat.
for tomatillo dressing
- Combine all ingredients in a small blender and pulse until combined, refrigerate until you need to use it.
for salsa verde
- You have three ways to broil the tomatoes
- Cut the tomatillos in half and place cut side down on a baking sheet, place under a broiler (oven) for about 5-7 minutes to lightly blacken the skin.
- Second way, If you are using a pan, coat the bottom of a skillet with a little vegetable oil. Heat on high, place the tomatillos in the pan and sear on one side, then flip over and brown on the other side, remove from heat.
- Third way, place the tomatillos in a saucepan, cover with water bring to a boil and simmer for 5 minutes, remove tomatillos with a slotted spoon (like jaliwali spoon).
- Place the cooked tomatillos, lime juice, cilantro, chilli peppers in a blender or food processor and pulse until all ingredients are finely mixed, season with salt. Cool it in a refrigerator.
- You can use this salsa in place of regular salsa in any Mexican dish. You can also use this salsa for cream dressing.
for sour cream
- Put the yogurt in a muslin cloth and hang it to remove the extra moisture for approximately 30 minutes. If you are using hung curd you can skip this step.
- Take a bowl, add hung curd and cream. Mix it till becomes smooth, and add pinch of salt and lemon juice. Mix it well.
for guacamole dip
- Mix all the ingredients in a grinder ora food processor until it becomes a smooth paste.
for tortilla
- Mix flour, salt and baking powder with a fork.
- Add oil and continue mixing with fork.
- Make a well in the centre of the mixture and add the water.
- Slowly mix the ingredients and make a soft dough.
- Place dough on a floured surface and knead for several minutes, until dough is nice and smooth.
- Cover and let rest for 30 minutes, divide dough into same portions.
- Roll out each portions into 7-8 inch circle.
- Cook the tortillas in a skillet over medium, high heat for about two minutes on each side or until puffed and lightly browned.
- Remove and keep it on a plate and cover with a towel to keep warm.
assembling
- Cover the midsection of your tortilla with a layers of cilantro rice, black beans, sautéed veggies, cheese (optional), sour cream and tomatillo dressing. That's the filling.
- Then fold over both the sides , to cover the ingredients, then pull the other side over the ingredients, allowing a margin at the far end, to finish, cover burrito to cook on the skillet or griddle over medium heat with little oil, cook for 2-4 minutes.
- Serve with green salsa, tomatillo dressing, avocado dip. Enjoy your Mexican Burrito. 🙂
Recipe Notes
If you have no tortillas then you can prepare burrito bowl:
Take one bowl, add cilantro lime rice, black beans, sauté veggies, tomatillo dressing,
sour cream and guacamole dip. And that's it.
Very nice recipe simple to cook
Thank You Rita 🙂