Bean Burrito

Only outside food i relished in US was Mexican, that is why we made frequent visits to Chipotle and  Taco bell. Made my daughter also a fan of mexican food. Best part is it's simple to make and very close to Indian cuisine 

Ingredients

TORTILLA

2 cups All purpose Flour ( Maida)

1/2 tsp Salt

1 tsp Baking Powder

1 Tbsp Thick Curd ( makes it soft)

Water as needed

FILLING

2 Tbsp Olive Oil

1 Cup Cooked Rice ( I use Sona Masoori)

1 Cup Black Baked Beans ( I use cooked Rajma)

1 onion, Finely sliced

2-3 Cloves of Garlic, minced

1 Tomato, finely chopped

1 green Chili, finely chopped ( optional)

1/2 Cup Frozen Corn Kernels ( boiled)

1 green bell pepper, sliced

1/2 Cup Grated Cheddar cheese

Salt and pepper to taste

1 Tbsp Sour Curd ( recipe in tips at the bottom)

2 Tbsp Salsa

Procedure

TORTILLA

Kneed a soft dough mixing well all the ingredients in a bowl. Divide them in balls of desired size and roll them into tortillas. Place into the hot skillet, and cook until a little bubbly and golden, flip and continue cooking until golden on the other side. Finish the dough and keep the tortillas aside in a casserole.

FILLING

Heat oil in a pan, toss in garlic, onion, bell pepper and corn kernels, add slat and pepper and keep aside. Take a Tortilla, spread a layer of rice in the center using a spoon, top with beans and then veggies and tomatoes. Sprinkle Cheese and salsa,  and roll it over into a burrito, garnish with chopped onion, tomato and cilantro!!!!

Tip: Make sour cream at home by adding 2 to 3 tablespoons of buttermilk in one cup of heavy cream and let it sit at room temperature for 24 hrs.

OR

Use one cup hung curd and 2 Tbsp fresh cream. Mix them well to avoid lumps.