My entry to Vardhini’s (Cooks Joy) “Dish It Out – Lentils/ Legumes and Vegetables” Event:
Mexican Burritos are essentially wraps with an assortment of leftovers. To arrange beans, Veggies, salsa, sour cream and cheese on maize flour tortillas, is really no big deal. But the result is soul satisfying. When you are famished, and lucky enough to have the right ingredients in your fridge, it will take no time to make this quick simple and healthy wrap. Devour it with a drink, in front of your television set or with a fabulous book in your hand. You might just end up eating more than you should.
To make 4 Veg Burritos –
- 4 corn tortillas
- 1 cup refried beans
- 4 spoon full’s of sour cream
- 4 spoon full’s of tomato salsa
- ½ cup of thinly shredded veggies – cabbage, tomato, onion, carrot
- red sauce and green sauce to taste
- 2 spoon full’s of grated cheddar cheese
For the beans: You could saute onions in oil along with bell peppers. Add the refried beans. Mix well and keep aside. If you dont have the time, use the refried beans as it is.
For the red sauce: mix tomato ketchup and red chili sauce.
Now, Place a tortilla on a board, take a big spoon full of beans and place it in the middle. Then, spread 1 spoonfuls each of sour cream and tomato salsa. Top with little shredded veggies. A few dots of green sauce and red sauce. 1/2 a spoon of grated cheese, and you are done decorating the tortilla. Now roll it up tightly. Traditionally the burritos is served as it is, but I tweak it into my Indian style by toasting the rolled up package again on a flat griddle, till it is crisp.
Carefully remove on to a serving plate, serve with sour cream, salsa on the side. We like extra refried beans and veggies beside our burrito. So that’s how I plated it up.
Note: I used corn tortillas, you can also flour tortillas .