Go Back

Veg Burrito

Niranjana Sankaranarayanan
A Veg Burrito is a wholesome Mexican-inspired wrap made with a soft flour tortilla filled with flavourful rice, beans, fresh vegetables, sauces, and cheese or plant-based alternatives. It is a perfect balance of taste, texture, and nutrition, making it an ideal meal for vegetarians and anyone looking for a hearty, meat-free option.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indo Mexican, Mexican
Servings 8 burritos

Equipment

  • 1 Veg chopper
  • 1 Tawa

Ingredients
  

Lemon Coriander Rice

  • 1 Cup Rice
  • 2 tsp Butter
  • 1 no Bay leaf
  • 1 tsp Garlic finely chopped
  • 1/2 no Onion
  • 3-4 tbsp Coriander finely chopped
  • 1/2 tsp Lemon juice
  • As req Salt

Salsa

  • 1 no Onion small
  • 2 no Tomato small
  • 1 no Green chilli
  • 2 tsp Coriander finely chopped
  • 1/2 tsp Lemon juicde
  • As req Salt

Rajma

  • 1/2 Cup Rajma
  • 2 tsp Oil
  • tsp Garlic
  • 1 no Onion
  • 1/4 tsp Red chilli powder
  • 1/4 tsp Cumin powder
  • 1/2 tsp Oregano
  • As req Salt

Fajita

  • 3 tsp Oil
  • 1 tbsp Garlic finely chopped
  • 1 no Onion thinly sliced lengthwise
  • 1 no Capsicum thinly sliced lengthwise
  • 1/2 tsp Chilli flakes
  • 1 tsp Oregano
  • As req Salt

Instructions
 

Lemon Coriander rice

  • Wash the rice thoroughly and cook it in open boiling water until done.
  • Drain the excess water using a colander and keep aside.
  • Heat butter in a pan. Add bay leaf and chopped garlic; sauté until fragrant.
  • Add finely chopped onions and sauté until they turn transparent.
  • Add the cooked rice and gently mix with the sautéed ingredients.
  • Add required salt and fresh lemon juice. Mix well until evenly combined.
  • Garnish with freshly chopped coriander leaves.
  • Lemon Coriander rice is ready. Transfer it to a bowl and keep it aside.

Salsa

  • Add onion, tomato, and green chilli to a chopper.
  • Finely mince the mixture.
  • Transfer to a bowl and add chopped coriander leaves, lemon juice, and salt.
  • Mix well and keep aside.

Rajma

  • Soak rajma overnight and pressure cook until soft.
  • Heat oil in a kadai and sauté garlic.
  • Add chopped onions and sauté until transparent.
  • Add the cooked rajma along with some water.
  • Add red chilli powder, cumin powder, oregano, and salt.
  • Lightly mash the rajma and cook until the mixture thickens.
  • Turn off the stove and set aside.
  • Transfer it to a bowl and keep aside.

Fajita

  • Slice onion and capsicum lengthwise.
  • Heat oil in a pan and sauté garlic.
  • Add sliced onions and capsicum; sauté until cooked but slightly crunchy.
  • Add salt, chilli flakes, and oregano.

Assembling the burrito

  • Keep all the elements ready to make Burrito.
  • Heat the tortilla on a skillet for a few seconds on each side. Do not overcook, as it may turn hard.
  • Place the warm tortilla on a board or plate.
  • Add 2–3 tablespoons of lemon coriander rice in the center, depending on the size of the tortilla.
  • Spread a layer of rajma or refried beans over the rice.
  • Add a spoonful of fresh salsa on top.
  • Place the sautéed fajita vegetables evenly over the salsa.
  • Drizzle red chilli sauce as desired.
  • If using sour cream, guacamole, or crushed nacho chips, add them between the salsa and fajita layer.
  • Fold the sides inward, roll the tortilla tightly, and serve warm. 
  • You can also fold on all the four sides.
Keyword Burrito, healthy burrito wrap, homemade veg burrito, Mexican veg burrito, Veg burrito recipe