Ingredients:

Mexican Seasoning:

• RED CHILLI POWDER 1 TBSP
• CUMIN POWDER 2 TSP
• CORIANDER POWDER 1 TSP
• OREGANO 2 TSP
• SALT 1 TSP
• GARLIC POWDER 2 TSP
• ONION POWDER 2 TSP

Paneer & Veggies:

• OIL 1 TBSP
• ONION 1 LARGE SIZED (DICED)
• MIXED BELL PEPPERS 1 CUP (DICED)
• PANEER 300 GRAMS (DICED)
• MEXICAN SEASONING 1.5 TBSP
• LEMON JUICE OF 1/2 A LEMON
• SALT A PINCH

Refried Beans:

• RAJMA 1/2 CUP (SOAKED & COOKED)
• OIL 1 TBSP
• ONION 1 LARGE (CHOPPED)
• GARLIC 2 TBSP (CHOPPED)
• JALAPENO 1 NO. (CHOPPED)
• TOMATO 1 NO. (GRATED)
• MEXICAN SEASONING 1 TBSP
• SALT A PINCH
• HOT WATER VERY LITTLE

Lemon Coriander Rice:

• BUTTER 2 TBSP
• COOKED RICE 3 CUPS
• FRESH CORIANDER A LARGE HANDFUL (CHOPPED)
• LEMON JUICE OF HALF A LEMON
• SALT TO TASTE

Pico De Gallo:

• ONION 1 LARGE SIZED (CHOPPED)
• TOMATO 1 LARGE SIZED (CHOPPED)
• JALAPENO 1 NO. (CHOPPED)
• FRESH CORIANDER A HANDFUL (CHOPPED)
• LEMON JUICE 1 TSP
• SALT A PINCH
• SWEET CORN 1/3 CUP (BOILED)

Burrito Sauce:

• THICK CURD 3/4 CUP
• KETCHUP 2 TBSP
• RED CHILLI SAUCE 1 TBSP
• LEMON JUICE 1 TSP
• MEXICAN SEASONING 1 TSP
• GARLIC 4 CLOVES (GRATED)

Burrito:

• LETTUCE AS REQUIRED (SHREDDED)
• AVOCADO AS REQUIRED (DICED)
• TORTILLAS AS REQUIRED
• LEMON CORIANDER RICE
• REFRIED BEANS
• LETTUCE
• PANEER & VEGGIES
• PICO DE GALLO
• AVOCADO
• BURRITO SAUCE
• PROCESSED CHEESE AS REQUIRED (OPTIONAL)

Method:

1. Begin by grinding all the powdered spices together in a mixer jar to create the Mexican seasoning. Alternatively, mix the spices in a bowl or jar.

2. Heat oil in a kadhai over high flame. Add diced onion, mixed bell peppers, diced paneer, and the remaining ingredients. Cook on high flame for 2-3 minutes until the veggies are tender.

3. To prepare the refried beans, soak ½ cup rajma overnight. Pressure cook for 5 whistles with water above the level of rajma and a cinnamon stick. In another kadhai, heat oil, then add chopped onion, garlic, and jalapeno. Cook until onion is light golden. Add grated tomato, Mexican seasoning, and salt, stirring well. Add the boiled rajma, a splash of hot water and cook until thickened. Adjust seasoning as needed.

4. For the lemon coriander rice, melt butter in a wok over high flame. Add cooked rice, chopped coriander, lemon juice, and salt. Stir well and cook for 2-3 minutes until heated through.

5. Combine the ingredients for pico de gallo in a bowl, mixing well with the sweet corn.

6. Mix the ingredients of the burrito sauce in a bowl until combined.

7. To assemble the burrito, layer the ingredients onto a tortilla, starting with the lemon coriander rice followed by refried beans, paneer & veggies, pico de gallo, and avocado. Drizzle with burrito sauce and top with shredded lettuce. Roll the tortilla tightly, folding in the edges as you go. Toast the burrito on a hot pan until golden brown on both sides.

8. For a burrito bowl, layer all the components in a bowl, finishing with a drizzle of burrito sauce.