Burritos are one of my husband's favorite weeknight meal. I decided to switch it up a bit today and it turned out so well that it definitely deserved a post of its own. An Indian twist to this burrito was so flavorful. The spicy and sweet at the same time was so much fun. It was really a delight for my taste buds. It is quite a summery recipe since the mango and cilantro adds the freshness. My husband was impressed which made me quite happy :) . In Indian cuisine we do have our own type of tortilla called chappati. It is made from whole wheat flour and water (literally!). However, there is no vegetable shortening in chappati such as found in tortillas. Chappati's are not as versatile and are not so easy to roll like a tortilla. Therefore tortilla and Indian spices do go well. This recipe is sure to impress a crowd or add a twist to a week night meal.
4 Tortillas ( Whole Wheat Large)
4 Teaspoons of Mayonaise
1 Can of Red Kidney Beans
Salt & Pepper to taste
1 Teaspoon garam masala
1 Teaspoon cayenne pepper
1 Teaspoon dried mango powder (Amchur)
1 Teaspoon cilantro powder
1/4 Cup of chopped fresh cilantro
1 Cup of shredded mild cheddar cheese
1 Chopped white onion (Finely chopped)
1 Tablespoon olive oil
1 Tomato ( Finely chopped)
1 Mango ( Chopped into 1/2 inch cubes)
Heat the cooking pan on the stove on medium heat. In a cooking pan, add the olive oil and when appearing heated add in the chopped onions. Cook well until they appear translucent and then add in the chopped tomato. At this time, garam masala, salt, cayenne pepper, dried mango powder and cilantro powder can be added. Mix well and add in the red kidney beans and fresh cilantro. Cook until the mixture appears to be bubbly.
In the mean time, heat a skillet on the stove at medium heat. Take two tortillas at a time and place on the skillet for 15-20 seconds on each side to warm up the tortillas. Place tortilla on a flat surface and spread mayonaisse on the tortilla. Add the kidney bean mixture above to the tortilla, about 2-3 tablespoons so that it is not overfilled. Add 1/4 cup of shredded cheddar cheese and about 2-4 pieces of the mango. Roll the tortilla from one edge and then roll it up. Place back on skillet and warm up until the cheese appears to be bubbling.
Enjoy with an exotic drink or maybe some extra mango!