Loaded Triple-Layer Burrito

Serves 1
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Directions

  1. 1In a bowl, add 1 chopped onion, ½ cup boiled corn, 1 chopped tomato, 1 chopped cucumber, and a handful of chopped lettuce.
  2. 2In a bowl, add 1 chopped onion, ½ cup boiled corn, 1 chopped tomato, 1 chopped cucumber, and a handful of chopped lettuce.
  3. 3In a bowl, add 1 chopped onion, ½ cup boiled corn, 1 chopped tomato, 1 chopped cucumber, and a handful of chopped lettuce.
  4. 4Season with salt, pepper, ½ tsp lemon juice, 2tbsp chopped green coriander leaves, and 1 tsp olive oil.
  5. 5Season with salt, pepper, ½ tsp lemon juice, 2tbsp chopped green coriander leaves, and 1 tsp olive oil.
  6. 6Season with salt, pepper, ½ tsp lemon juice, 2tbsp chopped green coriander leaves, and 1 tsp olive oil.
  7. 7Toss well and keep the salad aside.
  8. 8Toss well and keep the salad aside.
  9. 9Toss well and keep the salad aside.
  10. 10Take 200gm low fat paneer cut into strips, 1 cup chopped bell pepper, and 2 par boiled potato cut into cubes.
  11. 11Take 200gm low fat paneer cut into strips, 1 cup chopped bell pepper, and 2 par boiled potato cut into cubes.
  12. 12Take 200gm low fat paneer cut into strips, 1 cup chopped bell pepper, and 2 par boiled potato cut into cubes.
  13. 13Add 1 tsp paprika, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp garlic powder, ½ tsp oregano, salt, and 1 tbsp oil.
  14. 14Add 1 tsp paprika, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp garlic powder, ½ tsp oregano, salt, and 1 tbsp oil.
  15. 15Add 1 tsp paprika, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp garlic powder, ½ tsp oregano, salt, and 1 tbsp oil.
  16. 16Mix everything and bake/air-fry at 200°C for 10–12 mins until roasted and slightly charred.
  17. 17Mix everything and bake/air-fry at 200°C for 10–12 mins until roasted and slightly charred.
  18. 18Mix everything and bake/air-fry at 200°C for 10–12 mins until roasted and slightly charred.
  19. 19Add 1 cup boiled rajma to a pan.
  20. 20Add 1 cup boiled rajma to a pan.
  21. 21Add 1 cup boiled rajma to a pan.
  22. 22Mash slightly using a spoon while cooking.
  23. 23Mash slightly using a spoon while cooking.
  24. 24Mash slightly using a spoon while cooking.
  25. 25Add 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp garlic, salt, and 2 tbsp water.
  26. 26Add 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp garlic, salt, and 2 tbsp water.
  27. 27Add 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp garlic, salt, and 2 tbsp water.
  28. 28Cook for 3–4 mins until thick and creamy.
  29. 29Cook for 3–4 mins until thick and creamy.
  30. 30Cook for 3–4 mins until thick and creamy.
  31. 31Spread 1 tbsp yogurt chipotle sauce on the tortilla base.
  32. 32Spread 1 tbsp yogurt chipotle sauce on the tortilla base.
  33. 33Spread 1 tbsp yogurt chipotle sauce on the tortilla base.
  34. 34Add a generous spoon of mixed salad.
  35. 35Add a generous spoon of mixed salad.
  36. 36Add a generous spoon of mixed salad.
  37. 37Add 2–3 tbsp baked paneer–potato–bell pepper filling.
  38. 38Add 2–3 tbsp baked paneer–potato–bell pepper filling.
  39. 39Add 2–3 tbsp baked paneer–potato–bell pepper filling.
  40. 40Top with 2 tbsp mashed Mexican rajma.
  41. 41Top with 2 tbsp mashed Mexican rajma.
  42. 42Top with 2 tbsp mashed Mexican rajma.
  43. 43Fold the sides and roll tightly.
  44. 44Fold the sides and roll tightly.
  45. 45Fold the sides and roll tightly.
  46. 46Toast on a pan for 1–2 mins until golden and crispy on both sides.
  47. 47Toast on a pan for 1–2 mins until golden and crispy on both sides.
  48. 48Toast on a pan for 1–2 mins until golden and crispy on both sides.

Ingredients

  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped onion
  • 0.5 cup boiled corn
  • 0.5 cup boiled corn
  • 0.5 cup boiled corn
  • 1 chopped tomato
  • 1 chopped tomato
  • 1 chopped tomato
  • 1 chopped cucumber
  • 1 chopped cucumber
  • 1 chopped cucumber
  • 1 handful chopped lettuce
  • 1 handful chopped lettuce
  • 1 handful chopped lettuce
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice
  • 2 tbsp chopped green coriander leaves
  • 2 tbsp chopped green coriander leaves
  • 2 tbsp chopped green coriander leaves
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 200 gm low fat paneer cut into strips
  • 200 gm low fat paneer cut into strips
  • 200 gm low fat paneer cut into strips
  • 1 cup chopped bell pepper
  • 1 cup chopped bell pepper
  • 1 cup chopped bell pepper
  • 2 par boiled potato cut into cubes
  • 2 par boiled potato cut into cubes
  • 2 par boiled potato cut into cubes
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 cup boiled rajma
  • 1 cup boiled rajma
  • 1 cup boiled rajma
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic
  • 0.5 tsp garlic
  • 0.5 tsp garlic
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 1 tbsp yogurt chipotle sauce
  • 1 tbsp yogurt chipotle sauce
  • 1 tbsp yogurt chipotle sauce
  • tortilla base
  • tortilla base
  • tortilla base
  • 1 spoon mixed salad
  • 1 spoon mixed salad
  • 1 spoon mixed salad
  • 2 tbsp baked paneer-potato-bell pepper filling
  • 2 tbsp baked paneer-potato-bell pepper filling
  • 2 tbsp baked paneer-potato-bell pepper filling
  • 2 tbsp mashed Mexican rajma
  • 2 tbsp mashed Mexican rajma
  • 2 tbsp mashed Mexican rajma

Equipment

bowlpanair-fryerkadhaispoon

Tips

  • You can use an air fryer or kadhai for cooking the paneer, bell peppers, and potatoes.
  • Mash the rajma slightly while cooking.
  • Fold the sides and roll the burrito tightly.
  • Toast the burrito on a pan until golden and crispy.