For the tortillas:
Whole Wheat Flour: 2 Cups
Veg Oil: 4 Tablespoon
Salt: 1/2 teaspoon
Water for Kneading the dough
Iceberg Lettuce: 2 Cups
Red bell peppers:1
Yellow bell pepper:1
Boiled Corn: 1 Cup
Jalapenos: 1/2 Cup
Extra Virgin Olive Oil: 2 Tablespoon
Salt and Pepper to Taste
Cooked Rice: 1 Cup
Cheddar Cheese: 1/2 Cup
Red beans Stuffing
Red Beans: 1 Cup
Extra Virgin Olive Oil: 4 table spoon
Taco Seasoning: 2 tablespoon
Corainder leaves: 1 Cup (Chopped)
Salt and Pepper to taste
Ripe Avocado: 1
Crushed garlic: 1 tablespoon
Extra Virgin Olive Oil: 1 tablespoon
Lemon: 1 tablespoon
Salt and pepper to taste
Sour Cream: 1 Cup
Cheddar Cheese: 1 Cup
To prepare the tortillas, take all the tortillas ingredients in a deep bowl and add water gradually till you knead it to a smooth dough. Set it aside for an hour or so.
Take a palm sized dough and roll it out to make 6" thin circles. Cook it for 10 seconds on a pre heated griddle on one side. Flip it over and then cook it on the other side too.
Repeat the process for rest of the dough. Your tortillas are ready for use.
To prepare the beans, soak the red beans in water overnight. Pressure cook till its tender. Take out the excess water and mix taco seasoning ,olive oil and salt to the beans. Your red beans are ready.
Heat cooked rice in microwave for 3-4 minutes. Add cheddar cheese to the rice and allow it to melt. Mix it well.Your rice is ready.
To prepare salsa, take chopped tomatoes in a deep bowl. Squeeze in some lemon. Add olive oil, coriander leaves, salt and pepper. Toss it well for the ingredients to combine. Salsa is ready.
To prepare guacomole, scoop out the pulp from the avocado. Add crushed garlic, extra virgin olive oil,lemon juice, salt and pepper. Mash it with a fork till the ingredients mix well.Your guacamole is ready.
To prepare the veggies, chop peppers and onion into thin strip. Shred iceberg lettuce in big chucks. Slice jalapenos in thin circles. Toss all the veggies with olive oil , oregano and a little bit of salt.
To serve, lay tortilla on a large tray. Spread guacamole on the tortilla. Add cooked rice,peppers,onions, corns, jalapenos and beans ( approximately 2-3tablespoon of each). Top it with Salsa and sour cream. Add some shredded cheddar cheese if desired. Roll the tortillas and close one end of the tortillas to avoid the ingredients from falling off.
Your Veg Bean Burrito is ready to eat. Serve it at room temperature.