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Burrito (Veggie) – with Mexicali rice and Beans

Now, with a whole jar of tomatillo salsa verde sitting in my refrigerator, I just could not not make burrito. This is the version we adore. The soft tortilla soaked in the salsa, tender yet crisp veggies, fluffy Mexicali rice and beans, sometimes accompanied by sides of guacamole and sour  cream, are your taste buds up already??? We frequent a Mexican restaurant, El Jefe for this fare usually, but I had to try a homemade version. This is super delicious. Each element so flavorful, that each bite is a party in your mouth, the ultimate savory spicy bite! The best part about this meal is you can make everything ahead of time and assemble when you are ready for a meal. I’m not a fan of store bought tortillas, but you can definitely go ahead and use them.

Mexicali Rice


Rice – 1 cup
Water – 1 3/4 cup
Tomato paste – 1 tbsp
Onion – 1 small(chopped)
Garlic – 2 large cloves(chopped finely)
Cumin powder(roasted and ground) – 2 tsp
Jalapeno pepper – 1 no.(chopped finely)
Lemon juice – 2 tsp
Red Chili powder – 1 tsp(optional)
Oil – 2 tsp
Cilantro/Coriander leaves – a handful(chopped)
Peas – 1/2 cup (I use frozen)
Veggies – 1/2 cup (like carrots, corn, green beans etc.)
Salt – to taste


  • Heat oil in a skillet and saute the onion and garlic, till the onions turn translucent.
  • Add the jalapeno pepper, chili powder and rice. Saute the rice until it turns translucent, about 4-5 minutes. Add the peas/veggies and mix well.
  • Add the tomato paste, water, cumin powder, lemon juice and salt and mix well. Bring to a boil and cook covered for about 20-25 minutes, until the rice is tender. After the rice is done, stir in the cilantro.



Cooked Black/Pinto/Kidney beans – 1 cup
Onion – 1 small(chopped)
Garlic – 3 large cloves
Cumin powder – 2 tsp(roasted and ground)
Green Pepper – 1 small(chopped)
Red chili powder/Flakes – 1 tsp(optional)
Garam Masala – 1/2 tsp(optional)
Water – 1/2 cup
Salt – to taste
Oil – 2 tsp


  • Heat oil in a skillet and saute the onion and garlic, till the onions turn translucent.
  • Add the green pepper and cook for about 3 minutes. Add the beans, salt, red chili powder, cumin powder, garam masala and water. Mash the beans slightly as they cook. Cook until almost all the water has evaporated.

Homemade flour tortillas


All purpose flour – 2 1/2 cups
Oil – 4 tbsp
Salt – 1/2 tsp
Baking powder – 1 1/2 tsp
Warm water – 1 1/4 cup
All purpose flour – for dusting


  • Mix the flour, salt and baking powder in a bowl.
  • Add oil into the flour mixture and mix thoroughly, until the dough has a consistency like small crumbles. This is an important step, as you are trying to coat each grain of flour with the fat.
  • Now add the warm water little by little and form a soft pliable dough. This might take some kneading for about 4-5 minutes. Rest the dough covered in plastic wrap for at least an hour.
  • Divide the dough into 10-12 equal parts. Make round balls with the pieces of dough and keep them covered under a damp kitchen towel.
  • Dust the working board with flour and roll out the tortilla about 1/8th inch thick. Remember that the tortilla will shrink when you are picking it up and placing it on the griddle, so roll it out a little bigger than required. Or use a tortilla press, makes life so much more easier!
  • Heat a griddle (preferably cast iron) and cook the tortilla on both sides until you see small golden specs and cooked through. Immediately place the cooked tortillas on a kitchen towel and cover them. This is the secret to keeping the tortillas soft. If you leave them out in an open vessel, they will become hard.

Assembling the Burrito


Flour Tortilla
Mexicali rice
Tomatillo salsa verde
Grilled Vegetables (I used green peppers, onions, carrots and summer squash, roasted in the oven with some salt, pepper and olive oil)
Cheese (Mexican four cheese blend or cheddar)
Chopped onions, tomatoes, lettuce and cucumber (Optional)


Place the tortilla on your serving plate. Stuff the tortilla with roasted vegetables and form a wrap. Move this to a side. Slather with tomatillo salsa verde, sprinkle with cheese and place in the oven/microwave to warm everything up and melt the cheese. Top with chopped onions/lettuce/tomatoes.

Serve Mexicali rice and beans on the side if you like. You are ready to dig in.
Is that a hearty meal or what!
Alternative serving idea: Just take a bigger (preferably store bought tortilla) and stuff all the other components inside the tortilla to make a wrap/burrito.

You might also like:

Tomatillo Salsa Verde

Chalupa (Veggie) – Taco Bell Style!!

Cauliflower Tacos with Orange-Strawberry salsa & Baja Sauce

Vegetarian Chili – A warm comforting one-pot-meal

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