Mexican burritos are very filling and nutritious, my version of this is made using soya granules instead of meat which is great for vegetarians or people who do not enjoy red meat.
Serves 4 (serving size 2 burritos)
For the burrito
8 Burrito wraps (either wheat or corn tortillas)
1 head of iceberg or lollo rosso lettuce torn to bits
Burrito filling (3 tablespoon per burrito)
100 gms tomato salsa (recipe on Ladle N Spoon)
100 gms gucamole (recipe on Ladle N Spoon)
200 gm cheddar cheese grated
30gm pickled jalapeno chopped fine
1 onion cut into rings
For the filling
150 gm soya granules, boiled for a minute in salted water
1 large red onion chopped fine
2 teaspoons garlic paste
1 teaspoon ginger paste
2 teaspoons cayenne pepper or red chili powder
1 teaspoon pepper
2 teaspoons cumin powder
Salt to taste
2 large tomatoes skinned and chopped fine
Coriander or cilantro chopped
2 tablespoons olive oil
Making the filling
Heat olive oil in a skillet. Add the chopped onion and brown till golden. Add ginger and garlic paste and saute till the raw smell of garlic has evaporated. Add tomatoes and cilantro. Saute till the oil leave the sides of the pan.
Add the dry spices and saute for another 5 mins. Squeeze out all the water from the soya granules and add to the onion tomato mix. Add salt to taste. Cook for 5 mins stirring occasionally.
The mixture should brown well. Lastly add the remaining cilantro to the mix. Allow it to cool a little before making the burritos.
Making the burritos
Heat a roti pan, toast the tortillas a little on each side. Layer it first with lettuce, followed by the burrito filling, , tomato salsa, guacamole, jalapenos, onion rings and lastly cheese. Roll the burrito and enjoy! You may add all sorts of other interesting stuff to your burrito such as sour cream, oilves, red cabbage etc..