Veg Burrito Bowls

• Difficulty: Medium
• Category: Main Course
• Cuisine: Mexican
• Cooking Method: Pan Fry

Ingredients

For Preparing The Rice

• 3 3/4 cup Cooked Long Grain Rice
• 3 tbsp Cooking Oil
• 3 tsp Finely Chopped Garlic (Optional)
• 3 tsp Red Chili Flakes
• 1 cup Julienne Onions (Optional)
• 1 qt Carrot (Finely Chopped)
• 1 cup Mixed Bell Peppers (Finely Chopped)
• 3/4 cup Boiled Sweet Corns
• 3 tbsp Totato Ketchup
• 1 tbsp Ginger Garlic Paste
• 1-2 tsp Salt (You can add salt as per your taste)

For Preparing the Refried Beans

• 2 1/4 cup Kidney Beans or Rajma (Soaked, Boiled, and Coarsely Mashed.)
• 1 1/2 tbsp Cooking Oil
• 11/2 tsp Finely Chopped Garlic (Optional)
• 3 tsp Dry Red Chili Flakes
• 3/4 cup Spring Onions (Finely Chopped)
• 1 1/2 cup Tomatoes (Chopped)
• 1/3 cup Tomato Ketchup
• 3/4 tsp Red Chili Powder (Optional)
• 1 tbsp Ginger Garlic Paste (Optional)
• 2 tsp Salt (You can add salt as per your taste)

For the Sour Cream

• 1 1/2 cup Hung Curd
• 3 tsp Lime Juice
• 1/2 tsp Salt

For the Uncooked Salsa

• 1 1/2 cup Carrot (Finely Chopped)
• 1/2 qt Red Bell Pepper (Finely Chopped)
• 1/2 qt Yellow Bell Pepper (Finely Chopped)
• 1/2 qt Green Capsicum (Finely Chopped)
• 3/4 cup Onions(Optional) (Finely Chopped)
• 1 tbsp Oregano Flakes
• 1 tsp Thyme
• 1 tsp Basil
• 1 tsp Black Pepper Powder
• 1 1/2 tsp Dry Red Chili Flakes

Other Ingredients Used In Preparing The Dish

• 6 tsp Finely Chopped Spring Onion Leaves (For Garnishing)
• 6 tbsp Grated Processed Cheese (For Garnishing)
• 1 1/2 cup Flavoured Nachos (For Topping)
• 6 qt Serving Bowls
• 1 qt Non Stick Pan.
• 1 qt Wingreens Farms Mexican Seasoning

Instructions

For The Rice

1. Heat the oil in a non-stick pan, add the garlic, and saute it for a few seconds on medium flame.
2. Add the chili flakes and onions and saute it on a medium flame for a minute or two.
3. Add the ginger-garlic paste and cook for a minute.
4. Add finely chopped carrot and saute it on a medium flame for one minute.
5. Then add all the bell peppers and saute it on a medium flame for a minute or two.
6. Add boiled corn kernels and saute on a medium flame for a minute.
7. Add the rice, tomato ketchup, and salt. Mix gently and cook on a medium flame for two minutes while stirring occasionally. Keep aside.

For the Refried Beans:

8. Heat the oil in a broad non-stick pan, add the garlic and chili flakes and saute it on a medium flame for a few seconds.
9. Add the spring onion and saute on a medium flame for a minute.
10. Add the ginger-garlic paste and cook for a minute.
11. Add the tomatoes, mix well and cook on a medium flame for two minutes, while mashing them slightly with the back of the spoon.
12. Add the tomato ketchup, kidney beans, chili powder, salt and 1 tbsp of water, mix well and cook on a medium flame for two minutes, while stirring occasionally. Keep aside.

For the Uncooked Salsa

13. Combine all the ingredients in a deep bowl and mix well while mashing it with the back of the spoon. Keep aside.

For the Sour Cream

14. In a bowl, add the hung curd and mix it up with a hand whisker.
15. Add lemon juice and salt to taste. Keep aside.

How to Proceed

16. Divide the rice into six equal portions. Keep aside.
17. Divide the Refried Beans into six equal portions. Keep aside.
18. Divide the sour cream into six equal portions. Keep aside.
19. Divide the Uncooked Salsa into six equal portions. Keep aside.
20. Just before serving, add one portion of rice in a serving bowl. Press it with the back of a spoon.
21. Then add one portion of Refried Beans on it. Press it also with the back of a spoon.
22. Add one portion of sour cream. Spread it evenly on the Refried Beans.
23. Add one portion of Uncooked Salsa on it.
24. Sprinkle ½ tbsp Spring Onions evenly over it.
25. Add 1 tbsp of Grated Cheese on it.
26. Sprinkle some Mexican seasoning on the cheese.
27. Add some Coarsely Crushed Corn Chips on it and also place some corn chips on top 2 sides of the bowl.
28. Prepare all the bowls like step no 5-12.
29. Serve immediately.

Recipe Notes