Veg Burrito Bowl with Easily Available Ingredients! Quick, Delicious, Healthy, Weight Loss Recipe
Serves: 3
Preparation Time: 10 mins
Cooking Time: 30 mins
Ingredients:
For Kidney Beans / Rajma:
Kidney Beans / Rajma – ½ Bowl (soak for 6 hours minimum or overnight)
Olive Oil – 2 tbsp
Onion / Pyaz – 1 (finely chopped)
Ginger Garlic Paste / Adrak Lehsun Ka Paste – 2 tbsp
Tomato / Tamatar – 2 (finely chopped)
Salt / Namak– 1 tbsp (to taste)
Red Chilli Powder / Lal Mirch Powder – 1 tbsp
Coriander Powder / Dhaniya Powder – 1 tbsp
Roasted Cumin Powder / Bhuna Jeera Powder – 1 tbsp
Water / Paani – 1 & ½ Bowl
Cook for 8 – 10 whistles in the pressure cooker
For Mexican Rice:
Basmati Rice / Long Grain Rice / Chawal – 1 bowl
Wash them properly and cook the rice by removing excess water
Butter / Makkhan – 2 tbsp
Garlic / Lehsun – 6 cloves (finely chopped)
Mix of Red, Yellow & Green Capsicum / Lal, Peeli & Hari Shimla Mirch – ½ bowl
Boiled corn – ½ Bowl
Salt / Namak – 1 tsp (to taste)
Fresh Coriander / Fresh Hara Dhaniya
For Mexican Salsa:
Onion / Pyaz – 1 (finely chopped)
Green Chilli / Hari Mirch – 1 (finely chopped)
Tomato / Tamatar – 1 (finely chopped)
Fresh Green Coriander / Fresh Hara Dhaniya – Few leaves
Salt / Namak – ½ tsp (to taste)
Black Pepper Powder – ½ tsp
Tomato Ketchup – 2 tbsp
To Assemble:
In a glass bowl, place a layer of Rice / Chawal, then place a layer of Kidney Beans or Rajma over it. Then place a layer of Mexican Salsa.
Garnish with some Hung curd, Grated cheese (optional), and lots of Fresh Coriander leaves.
Serve with Some Nachos on the side.
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