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,