Open Bean and Veggies Burrito Muffin Recipe
Total Time: 18 minutes
Cuisine: Mexican
Ingredients:
- cheese
- salt
- spring onion greens
- rice
- red chilli flakes
- wheat flour tortilla
- jalapenos
- tomato salsa
- lemon
- mixed vegetables (broccoli
- rajma (large kidney beans)
- parsley leaves
- pepper
- dried oregano
Instructions:
- To begin making Open Bean and Veggies Burrito Muffin Recipe, boil the kidney beans with 1 cup of water in a pressure cooker with salt for about 6 whistle and set aside to release the pressure naturally
- Steam all the vegetables in a vegetable steamer for 10 minutes and keep it ready
- Mix together boiled rice, steamed vegetables, jalape?os, red chilli flakes, oregano, kidney beans and tomato salsa
- Add salt, lemon juice and pepper as required
- Keep the stuffing as dry as possible
- Do a taste check and adjust spices
- Preheat the oven at 200 degrees C for about 7-8 minutes
- Meanwhile, take one half of the tortilla, roll it and place in a muffin tray
- Add 2 spoonfuls of the stuffing
- With the weight of the stuffing, the rolled up tortilla will hold its shape
- Use up the rest of the five halved tortillas into the muffin pan and distribute the stuffing in all six
- Then sprinkle cheese, parsley and spring onions on top
- Now brush the sides of each tortilla with some oil to get it to crisp up and turn golden brown while baking
- Bake Burrito Muffin in a preheated oven at 200 degree C for about 7-8 minutes or until they are sufficiently golden and cheese has melted
- Serve Open Bean and Veggies Burrito Muffin Recipe with fresh Spicy Mexican Salsa Recipe, Sour Cream or Vegan Cashew Mayonnaise Recipe if you need to avoid dairy products