Paneer Burrito Recipe | Veg Mexican Burrito Bowl | Easy & Healthy | मेक्सिकन बुर्रिटो | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Grind all the Mexican seasoning spices together in a mixer jar, or simply mix them well in a bowl.
2. Heat oil in a kadhai over high flame. Add the onion, bell peppers and paneer with the remaining paneer and veggie ingredients and cook over high flame for 2-3 minutes.
3. Soak the rajma overnight, then pressure cook for 5 whistles with water about one inch above the beans and one cinnamon stick.
4. Heat oil in a kadhai over high flame, add onion, garlic and jalapeno and cook until the onion turns light golden brown.
5. Add the grated tomato, Mexican seasoning and salt, then a splash of hot water, and cook over high flame for a couple of minutes.
6. Add the boiled rajma, bring to a boil and cook until the beans thicken.
7. Taste and adjust the salt if needed. For the lemon coriander rice, melt butter in a wok over high flame, add the cooked rice, coriander, lemon juice and salt, and cook for 2-3 minutes.
8. Mix all the pico de gallo ingredients with the sweet corn in a bowl. Mix all the burrito sauce ingredients in another bowl.
9. Spread rice on a tortilla, add the remaining fillings toward the middle without overstuffing, fold in the sides, fold up the bottom, roll tightly and fold in the top edge to close.
10. Toast the burrito on a hot pan until light golden brown on both sides. For a burrito bowl, layer the components in a bowl and drizzle with burrito sauce.

Summarized from Your Food Lab's video. Watch it for the details.

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