Chefstoppe || burrito bowl recipe | veg burrito bowl | Mexican burrito bowl

Prep Time

30 mins
Cook Time

11 mins
Serving
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Ingredients

Grocery List

5 whole dry kashmiri red chillies

4 5 garlic (lehsun) cloves

3 cups cooked rice (chawal)

2 tbsp oil

1/2 cup thinly sliced onions

1/2 cup finely chopped tomatoes

1/2 cup thinly sliced capsicum

salt to taste

1 cup boiled mixed vegetables (sweet corn, French beans,

1/2 cup rajma (kidney beans)

1/4 cup chopped tomatoes

2 tbsp chopped onions

1/4 tsp chopped garlic (lehsun)

1/2 tsp finely chopped green chillies

salt to taste

1/2 tbsp oil

2 tbsp finely chopped onions

1/4 tsp chilli powder

1/4 tsp roasted cumin seeds (jeera) powder

1/2 tsp sugar

1/2 tbsp butter

1 cup hung curds (chakka dahi)

2 tsp lemon juice

salt and to taste

1 cup deseeded and finely chopped tomatoes

1/2 cup finely chopped onions

1 tbsp finely chopped coriander (dhania)

1/2 tsp cumin seeds (jeera) powder

1 tsp dry red chilli flakes (paprika)

salt to taste

2 tbsp finely chopped spring onions

4 tbsp grated processed cheese

1 cup coarsely crushed corn chips

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Source : tarladalal

Direction

How To Prepare?

1. Heat the oil in a broad non-stick pan
add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared chilli-garlic paste
tomatoes and capsicum and sauté on a medium flame for 2 to 3 minutes.
3. Add the mixed vegetables and 1 tbsp of water
mix well and cook on a medium flame for 1 to 2 minutes
while stirring occasionally.
4. Add the rice and salt to taste
mix well and cook no a medium flame for 2 to 3 minutes
while stirring occasionally.
5. Keep aside.
6. Soak the rajma in enough water in a deep bowl and keep aside for overnight. Next day
drain well

7. Combine the rajma
tomatoes
chopped onions
garlic
green chillies
salt and 1/2 cup of water in a pressure cooker and pressure cook for 5 whistles.
8. Allow the steam to escape before opening the lid. Keep the rajma mixture aside.
9. Heat the oil in a broad non-stick pan
add the finely chopped onions and sauté on a medium flame for 1 minute.
10. Add the rajma mixture
chilli powder
cumin seed powder
sugar
butter and salt
mix well and cook on a medium flame for 2 to 3 minutes
while stirring occasionally.
11. Mash the mixture lightly using a potato masher.
12. Keep aside.
13. Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.
14. To make the burrito bowl
divide the rice into 4 equal portions. Keep aside.
15. Divide the refried beans into 4 equal portions. Keep aside.
16. Divide the sour cream into 4 equal portions. Keep aside.
17. Divide the uncooked salsa into 4 equal portions. Keep aside.
18. Just before serving
take a big serving bowl
place a portion of the rice and press it lightly using the back of a spoon.
19. Top it with a portion of the refried beans and again press it lightly with the back of a spoon.
20. Put a portion of the sour cream and spread it evenly using the back of a spoon.
21. Spread a portion of the uncooked salsa and spread it evenly.
22. Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it
1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips.
23. Repeat steps 5 to 9 to make 3 more servings.
24. Serve immediately.