Vegetarian Bean Burritos

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  • 4
  • Average
  • 35 mins
  • Average budget

Ingredients

  • Tortillas 4
  • Red kidney beans (rajma) 1/2 cup
  • Salt to taste
  • Zucchini 2 medium
  • Jalapeno 3-4
  • Oil 2 tablespoons
  • Garlic,chopped 7-8 cloves
  • Onion ,chopped 1 small
  • Tomato puree 1/4 cup
  • Cinnamon powder 1/4 teaspoon
  • Fresh coriander leaves-
  • chopped 1/2 cup
  • Monterey Jack cheese-
  • shredded 1 cup

Preparation

Step 1

Soak red kidney beans over night and boil them with a little salt until very soft. Drain excess cooking liquid and set aside. Cut zucchini lengthwise in half and then slice them crosswise. Chop Jalapeno peppers. Heat oil in a pan, add garlic and sauté for half a minute on medium heat. Add onion and stir-fry for minute or till translucent. Add red kidney beans and zucchini. Add salt and cover till zucchini is a little soft. Add tomato puree. Mash beans and zucchini mixture a little with the help of a potato masher and cook on a high heat till the mixture thickens. Stir in Jalapeno peppers and cinnamon powder. Warm flour tortillas and place a ladle full of bean and zucchini mixture on one side topped with coriander leaves. Fold and serve topped with shredded Monterey Jack cheese.

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