Mexican Burrito Recipe Video | Mexican Bean Veggie Wraps Recipe
Mexican Burrito is a delicious wrap stuffed with veggies, beans mixture and sour cream. These Mexican wraps are just perfect as a party appetizer or for your kids lunch box.
A stuffed Mexican Burrito is a meal to die for! It’s filling, comforting and pack a zing! I love Mexican food and I think you all know this by now. I created this recipe to add wholesome nutrition to my daughter’s tiffin. This easy and quick burrito is full of nutrition. I have used home-made roti as a wrap in this recipe, but for a quick burrito you can also use whole wheat or wheat tortillas available in the market. Roti is just fine though.
This recipe is quite easy and everything can be pre-prepped a night before to make a healthy meal in the morning. You can also add vegetables of your choice and use a store bought sour cream. I have used a home-made sour cream here which I simply make by mixing hing curd, lemon juice and some cream. My daughter loves to dip her steamed vegetables in the sour cream dip and she loves a simple (non spicy) salsa too. I am so glad she is also coming to like Mexican food.
Mexican Tortilla Wrap Recipe
Mexican Burrito is a delicious wrap stuffed with veggies, beans mixture and sour cream.
- 1/2 cup Rajma or kidney beans boiled and drained
- 1/4 cup Sweet corn kernels boiled
- 1/4 cup Spring onion chopped
- 1/4 cup Tomatoes chopped
- 1 tbsp Coriander
- 1 tsp Lemon juice
- Salt to taste
- 1/2 tsp Red chili flakes
- 1/2 tsp Pepper powder
- 1/2 cup Hung Curd
- 1/2 tsp Red chili powder
- 1/2 tsp Lemon juice
- 1/4 tsp Garlic crushed
- 1/2 cup Lettuce
- 2 tbsp Cheese grated
- 4 Whole wheat roti or chapati
Mix together rajma, corn, spring onion, tomatoes, coriander, lemon juice, salt, pepper and red chili flakes. Keep aside.
Mix together hung curd, salt, red chili powder, garlic and lemon juice. Keep aside. Alternatively, you can use store bought sour cream.
On a whole wheat roti, place some lettuce.
Add spoonfuls of rajma and corn salsa. Followed by hung curd dip/sour cream.
Sprinkle cheese. Wrap it tightly with an aluminum foil or butter paper.
Serve warm or pack it in the lunch box.