Thursday, October 20, 2011

Mexican Dinner - Vegetarian Bean Burritos - Step-By-Step

I was introduced to Mexican cuisine by my hubby when we were in the US. He loves TacoBell and used to order dinners "to-go" once every fortnight, atleast.  In fact, Bean Chalupas and Burritos were the first meal we had together when I arrived in the US soon after we were married. We dropped our baggage at home and off we went to the nearest Tacobell drive-in. Ummm...Beautiful memories :) and yummy food :)

Here, in Singapore, Boat Quay area has a good Mexican place that we love to go to. But it's not so often that we get to eat Mexican. I have been wanting to try it at home and here's my first attempt. Not bad! My hubby liked it and even agreed to pack it for lunch the next day :)

It's not really exotic per se and does not require any special Mexican ingredient as such. Sour Cream or Cream Cheese or some Cheese is all you need, apart from what's commonly found in an Indian kitchen. Tortillas or Burritos would be available in the grocery stores and you just have to warm them up in a tawa or microwave (However, I don't like microwaving method as it tends to become crisp very soon). Do give this recipe a try and let me know how you like it :)

Vegetarian Burritos

A native Mexican should tell if this is the real burrito they make. As for now, this is my way of making Burrito. I shall edit the post as I improvise, when I try it a few more times :)

What I Used -

Onion -1
Green capsicum/bell pepper - 1/2
Yellow capsicum/bell pepper - 1/2
Red capsicum/Bell pepper - 1/2 (I didn't have this)
Garlic - 4 pods
Red beans (Rajma) - 1 cup (soaked, cooked and rinsed)

Spice powders -

Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder / Paprika - 1 tsp
Salt - to taste
Pepper - to taste

Cream Cheese - 3 tbsp (Sour Cream would taste even better)
Fresh coriander/ cilantro - a small bunch

Oil - 1 tbsp

Burritos / Tortillas - 4

How To -

Discard the stem and seeds from the capsicum/bell pepper and chop them fine.

Chop onions finely. Mince garlic.
Take a nonstick pan, heat oil and fry onions until soft.

Add garlic and then fry for 2 mins.
Add chopped bell peppers.

Add salt required for the veggies and close the pan for 3 mins.
Add the spice powders.

Now, mash the pressure-cooked red beans (rajma) coarsely. It's ok to leave a few beans as such, here and there.

Add the mashed beans. Mix well and cook for 3 mins.
Finally add cream-cheese and mix.

Garnish with fresh coriander leaves/cilantro.

Take your dosa kal/ tawa and warm the tortillas/ burritos on both sides for 10 - 20 seconds each. No oil please.

Spoon the filling mixture on the warm tortilla and roll it up. Repeat for each one.

Vegetarian Bean Burrito

Burritos, rolled up and ready

I served these burritos with Thai Sweet Chilli sauce (bcoz that's what I had, at the moment). Some fiery tomato-chilli sauce or Salsa would also go well together, attesting that this is spicy Mexican indeed :)  You may add some Salsa to the filling itself, if you like.  How about the Indian version of Salsa (Tomato thokku) ? This might appeal to the Indian palates, I guess :)

Absolutely filling and delicious Burritos

Sending this to Global Food Festival at Sizzling Tastebuds


  1. Great tutorial love your bean masher.

  2. Thanks, Rita :) The masher is very versatile...I use it to mash potatoes, rice, lentils and much more :) A very useful kitchen-tool from my mom :)


Did you like it? Found something interesting? Do you have a alternate way of doing it? Please leave a line here. Thanks!


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