How to make Vegetarian Bean Burritos - Folded tortillas with a mixture of beans, jalapeno peppers and Monterey cheese.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tortillas (तौरतिया ), Red kidney beans
Cuisine : Fusion
Course : Snacks and Starters
Vegetarian Bean Burritos Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Vegetarian Bean Burritos checkout Nachos, Vegetable Quesadillas, Chicken Burritos, Breakfast Roll . You can also find more Snacks and Starters recipes like Lebanese Club Sandwich, veg. momos, Hara Masale ka Bhuna Paneer, Chicken Vindaloo Tacos.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetarian Bean Burritos Recipe
Tortillas 4
Red kidney beans 1/2 cup
Salt to taste
Zucchini 2 medium
Jalapeno 3-4
Oil 2 tablespoons
Garlic chopped 7-8 cloves
Onion chopped 1 small
Tomato puree 1/4 cup
Cinnamon powder 1/4 teaspoon
Fresh coriander leaves chopped 1/2 cup
Monterey Jack cheese shredded 1 cup
Method
Step 1
Soak red kidney beans over night and boil them with a little salt until very soft. Drain excess cooking liquid and set aside. Cut zucchini lengthwise in half and then slice them crosswise. Chop Jalapeno peppers. Heat oil in a pan, add garlic and sauté for half a minute on medium heat. Add onion and stir-fry for minute or till translucent. Add red kidney beans and zucchini. Add salt and cover till zucchini is a little soft.
Step 2
Add tomato puree. Mash beans and zucchini mixture a little with the help of a potato masher and cook on a high heat till the mixture thickens. Stir in Jalapeno peppers and cinnamon powder.
Step 3
Warm flour tortillas and place a ladle full of bean and zucchini mixture on one side topped with coriander leaves. Fold and serve topped with shredded Monterey Jack cheese.
