Veggie Masala Burrito

Veggie Masala Burrito

Burrito is a famous, well-known Mexican food delicacy.  It is delicious, convenient and easy to make. It is typically made with either refried beans or black beans and Mexican style cheese. However, we all need a break from monotony. So the recipe that I am offering you, adds a twist to the usual burrito. No beans or cheese. Just a wonderful blend of vegetables, herbs and spices on a wheat or flour tortilla, roti or chapati. It is delicious, healthy, colorful, aromatic and easy to make. If you are Vegan, skip the sour cream.

Veggie Masala Burrito

Veggie Masala Burrito 5

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Avocado, Carrots, Cayenne, Coriander, Cumin, Garlic Cloves, Green Chillies, Green Peas, Lemons, Olive Oil, Tomatoes, Turmeric

Veggie Masala Burrito

Veggie Masala Burrito

Serves 2 - 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary Diabetic, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot
Region Indian

Ingredients

  • 4 Large Rotis/Chapatis/Tortillas (whole wheat or flour)
  • 1 Potato (finely chopped with skin)
  • 1 Small Onion (finely chopped)
  • 6 - 8 cloves Garlic (finely chopped)
  • 2 cups Peas and Carrots (frozen or fresh, finely chopped)
  • 1 Tomato (finely chopped)
  • 1 - 2 teaspoon Cumin Powder
  • 1 - 2 teaspoon Coriander Powder
  • 1 teaspoon Cayenne Powder
  • 1 teaspoon Turmeric
  • 2 teaspoons Salt
  • 2 tablespoons Sour Cream
  • 4 tablespoons Olive oil or Avocado Oil (or any cooking oil)

Optional

  • 1 Bell Pepper (finely chopped)
  • 4 Bay Leaves
  • 1 tablespoon Lemon Juice
  • 1/4 cup Salsa or Green Chilli Chutney

Note

Serving Suggestions:

1) Serve hot as soon as you make it.

Options:

1) If you are Vegan, skip the sour cream.
2) If you don't want to use too much potatoes, use a small potato.

Directions

Step 1

Either in the microwave oven or on the stove, boil the carrots and peas with one teaspoon salt, until cooked but firm. Drain.

Step 2

Place a fry pan on medium heat. Add oil and chopped onion. Add half a teaspoon salt. Cook for 5 minutes.

Step 3
Add the garlic. Cook until onion and garlic are cooked.
Step 4

Add the potatoes, cumin, coriander, turmeric, cayenne, bay leaves and half a teaspoon of salt to the fry pan. Mix well. Add half of cup of water. Cook until potatoes are cooked and almost mashable. If the potatoes are not cooked, but the mixture gets dry, add 1/4 cup of water at a time as needed, and cook until well done.

Step 5
Add the tomatoes. Cook for 2 more minutes.
Step 6

Add the drained carrot and peas. Add the sour cream. Mix well.

Step 7
If you like it tangy, add the lemon juice. Mix thoroughly.
Step 8
Check for salt. If you prefer, add more salt, 1/4 teaspoon at a time. Mix well. Switch off the stove.
Step 9

Warm up the roti, chapati or tortilla, either in the microwave oven for about 20 seconds on high, or on a fry pan on the stove.

Step 10
Place the tortilla on a large plate.
Step 11
If you like, place a tablespoon of salsa or green chilli chutney on the tortilla, and spread it evenly all over.
Step 12

Place about 4 tablespoons of the masala vegetable mix on one edge of the tortilla. See picture.

Step 13

Fold the bottom up, about an inch. From the edge where you placed the vegetable mix, roll or wrap the tortilla as compactly as possible, until it is completely wrapped.

Veggie Masala Burrito
Step 14

When it is done, one end of the burrito must be closed, and the other open.

Step 15
Serve hot immediately. Follow the steps for the rest of the tortillas.
Fruits Nuts Medley Shake
Mango Pachadi (Sweet and Sour Salad)

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