Jain Mexican Burritos

Burritos made especially for the Jains who don’t eat onions or garlic. This is a Sanjeev Kapoor exclusive recipe.

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Jain Mexican Burritos

Main Ingredients Tortillas, Red kidney beans (rajma)
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Jain Mexican Burritos

  • 4-6 Tortillas
  • as required Red kidney beans (rajma) paste
  • Green capsicum finely chopped
  • 1 teaspoon Green chillies chopped
  • 1 tablespoon coriander leaves chopped
  • to taste Crushed black peppercorns
  • to taste Salt
  • 1 tablespoon Lemon juice
  • 1 cup Rice mexican
  • as required Jalapenos finely chopped
  • 2-3 Lettuce leaves
  • as required Sour cream
  • as required Grated cheese
  • as required Olive oil
  • 8-10 Cherry tomatoes finely chopped


  1. To prepare salsa salad, put cherry tomatoes, capsicum, green chilli, chopped coriander, crushed black peppercorns, salt and lemon juice in a bowl and mix well. Set aside.
  2. Heat a non-stick tawa. Warm each tortilla on and place on the worktop. Spread some rajma paste over one side of each tortilla, top with some Mexican rice, salsa salad and jalapenos.
  3. Roughly chop iceberg lettuce and place them over jalapenos. Drizzle some sour cream, top with some grated cheese and roll the tortillas.
  4. Place the burritos on a griller, brush some olive oil over them and grill for a minute.
  5. Serve hot.

Nutrition Info

Calories 1316
Carbohydrates 231.7
Protein 29.6
Fat 30.6
Other Fiber Fiber- 10.8gm