Picture this – flavorful salsa (Pico de Gallo), aromatic, and spicy kidney bean filling, a hint of refreshing curd, creamy avocado, and the crunch of salad greens. Everything is placed on the bed of seasoned, warm rice & cheese tucked inside a tortilla wrap. Is your mouth watering too? Mine is flooding 😀
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Preparations for Burrito
1 – Seasoned Rice
For this recipe, you can take any rice – basmati rice, brown rice, wild rice, or any other rice which you have at home. I prefer to make it using basmati rice because we both like the taste and that’s what is always available in our home. In this recipe, I seasoned the rice with some mint leaves, coriander leaves, lemon juice, cumin seeds, and salt. These simple ingredients make the rice so delicious and aromatic. You can use the plain boiled rice too seasoned with just some salt. But if you want to experiment more, try it with these seasonings. It tastes much better.
2 – Salsa (Pico De Gallo)
This adds a nice crunch and a burst of flavor to this recipe. Generally, there is no chopped capsicum in salsa but I always add that. It makes the salsa even tastier. Do try this recipe.
You can use any kind of salsa in this recipe:
3 – Kidney Bean Filling
If it is a Mexican recipe, it has to have kidney beans (rajma) to it. Isn’t it? I used a store-bought burrito spice mix in this recipe. It contains so many different spices and herbs which makes the curry aromatic and flavorful. You can prepare the spice mix at home also.
Burrito Spice Mix (2 Tbsp approx.):
- Ground Cumin: 2 Tsp
- Salt: 1/2 Tsp
- Red Chilli Powder: 1/2 Tsp
- Paprika Powder: 1/2 Tsp
- Garlic Powder: 1/4 Tsp
- Onion Powder: 1/4 Tsp
- Black Pepper Powder: 1/2 Tsp
- Dried Oregano: 1/4 Tsp
- Dried Thyme: 1/4 Tsp
By the way, if you love kidney beans (rajma) then you must try these kidney bean recipes too – Rajma Patty Burger with Mango Salsa, Punjabi Rajma Masala, Vegan Mexican Burger, and Burrito Bowl.
4 – Sour Cream
This recipe contains a lot of different spices. But they get very well balanced with the sour cream that I prepare using curd. Just hang some curd in a muslin cloth or in a fine-mesh sieve and let all the excess moisture drain out. Once the liquid is drained out, you get a nice, thick, and creamy hung curd that tastes exactly like sour cream. The sour cream makes this recipe refreshing and comforting.
You can even use store-bought sour cream.
Components of a Burrito Wrap
A burrito wrap needs the following:
- Tortilla Wrap
- Cheese Slices
- Salad Greens
- Kidney Bean Filling
- Avocado & Olives
- Sour Cream
- Cheese: Use any cheese slice or grated cheese of your choice. You can use vegan or any dairy cheese.
- Tortilla: Instead of whole wheat tortilla, you can use any tortilla you have. You can even use home made chapatti or parathas for this recipe.
- Salad Greens: Instead of spinach leaves, you can use lettuce or any salad leaves.
- Curd: You can use any dairy or plant-based curd. I prefer soy curd for this recipe.
Is this recipe Vegan?
Yes. Of course.
All the ingredients used in this recipe are plant-based and vegan. I used vegan cheese and vegan curd to make the sour cream. But you can use dairy cheddar cheese instead. Instead of vegan or plant-based curd, you can use any dairy curd.
If you want more vegan recipe suggestions, try our Thai green curry, vegan banana walnut muffins, vegan dal makhani.
More Recipes to try
Now you are all ready to make this delicious vegan Mexican burrito wrap at home. It is perfect for lunch, dinner, or brunch over the weekend. Although, this recipe needs quite a few preparations but all those preparations don’t take much time. That means you will have perfect restaurant-style food at home in just no time. So, grab all the ingredients because you are ready to make a happy meal for yourself.
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Happy Cooking 🙂
Love from us
Richa & Jatin
Mexican Burrito Wrap – Tasty & Healthy.
Spicy. Tasty. Healthy.
- Plant-Based Curd
- 1/2 cup Rice pre-soaked
- 750 ml Water to boil the rice
- 1/2 cup Coriander Leaves chopped
- 1-2 tbsp Lemon Juice
- 1/2 tsp Cumin Seeds crushed
- 1 tsp Salt (or to taste)
- 1 tbsp Mint Leaves chopped
Kidney Bean Filling
- 1 (medium) Onion roughly chopped
- 2 - 4 clove Garlic chopped
- 2 (medium) Tomatoes chopped
- 3/4 - 1 cup Mixed Bell Peppers cut into pieces
- 1 cup Kidney Beans (Rajma) cooked
- 1 - 2 tbsp Cooking Oil
- 2 tbsp Burrito Spice Mix
- Salt to taste
- 1 - 2 tbsp Tomato Paste optional
- 1/2 tsp Cumin Seeds
- 6 Tortilla Wraps
- 6 Vegan Cheese Slices
- 2 cup Baby Spinach
- 1/2 Cup Salsa
- 1 Avocado sliced
- A Few Black Olives pitted and cut
- Nachos as needed
- In a fine-mesh sieve or in a muslin cloth, add some curd. Hang it in a way that allows the water to drip out. Keep it hung till the excess liquid is drained out and the curd becomes thick. It takes a couple of hours. So, prep ahead.
For some vegan curd, it may even take overnight.
- Wash pre-soaked rice 2 to 3 times with water.
- In a saucepan, add rice, water, cumin seeds, and salt. Boil.
You can even cook rice in a pressure cooker. Add water accordingly.
- Once the water starts to boil, lower the flame and cook until rice is soft and well cooked (but not sticky and mushy). It takes around 7 minutes.
- Once the rice is cooked, drain out the excess water and let it cool down a little.
- Then add chopped coriander, lemon juice, and mint leaves. Fluff and mix using a fork. Keep it aside.
Kidney Bean Curry
- Heat some oil in a pan.
- Once the oil is heated, add cumin seeds and let them sizzle for around 20 - 25 seconds.
- Add chopped garlic and onion. Saute and cook until onions are slightly brown or translucent.
- When onions are done, add chopped tomato. Mix everything and let them cook until soft.
- Once tomatoes are all done and nicely cooked, add tomato paste, salt, and burrito spice mix to it. Mix well.
- Add kidney beans and mixed bell peppers. Mix and cook for another 4 to 5 minutes on low flame. Cover the pan.
Do not overcook the bell peppers.
- Take a tortilla wrap and place a cheese slice on the lower half of it. Make sure to leave some space on all three sides.
- Layer the prepared rice, salad greens, kidney bean filling, salsa, avocado slices, and olive slices on top.
Make sure not to over-fill. It would be difficult to roll then.
- Time to wrap. First, fold in the side that is closer to you. Then, fold the sides.
- Press the filling gently and start rolling. Tuck everything in and roll over.
- Cook from both sides on a pan or grilled sandwich maker.
- Cut in half and serve with some sour cream, salsa, and nachos on the side.
Burrito is a Mexican dish that usually contains some savory fillings like meat, rice, cheese, cooked beans, salad greens, and other vegetables, salsa and avocado or guacamole. All the fillings are wrapped inside a flour tortilla. It is served with some sour cream and nachos on the side. You can totally skip the meat and other dairy products and make it vegan or vegetarian accordingly. It tastes amazing.
Avocado oxidizes when the cut part of it comes in contact with oxygen. It gives them an unpleasant brown color. But you can prevent this by applying some lemon juice to their surface and storing them in an air-tight container. It will keep them fresh and prevent browning.
Avocado is a major dietary source of antioxidants. The total carotenoid concentrations are found to be greatest in the dark green fresh close to the peel. Avocados can help improve your cholesterol. Eating avocados with other veggies help in the better absorption of certain nutrients (carotenoids) of those veggies. For that, you don’t even need to use the full avocado. Just add half an avocado and you get an almost similar effect in terms of absorption of nutrients.
You can tell this from their skin color or the color of the peel. If it is green in color, it is not ripe and pulpy. It will be hard. Look for the avocados that are dark in color. The skin gets dark when it is ripe. But just looking at them is not enough. Press them gently and see how hard or soft they are and buy depending on when you are going to consume them. If they feel soft, they are ripe and need to be consumed in a day or two. Don’t buy overripe avocados, they go bad overnight and you don’t want that since they are expensive. Overripe avocados are very dark in color, close to black.
- Put all the fillings on the lower half of the tortilla. Make sure to leave 2-inches on all three sides of the filling. Do not overfill.
- Once you filled in everything, it is time to roll. Start with the side that is closer to you. Fold it.
- Then fold the sides inwards, over the filling.
- Then fold over by pressing the filling gently and tucking everything in as you roll.