Open Bean and Veggies Burrito Muffin Recipe
If you’re craving a quick, flavorful, and vegetarian-friendly appetizer with a Mexican twist, this Open Bean and Veggies Burrito Muffin Recipe is perfect for you. Packed with fiber-rich kidney beans, steamed veggies, and a medley of spices, these burrito muffins are not only healthy but also satisfyingly delicious. The combination of wholesome ingredients wrapped in a whole wheat tortilla, baked to crispy perfection, makes for a wonderful snack or light meal that pairs well with fresh salsa, sour cream, or even a vegan cashew mayo for a creamy finish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour Tortilla | 3, cut in half |
| Mixed Vegetables (Broccoli, etc.) | 1 cup, steamed |
| Pickled Jalapeños (optional) | 3 tablespoons |
| Red Chilli Flakes | 1 tablespoon |
| Dried Oregano | 1/2 teaspoon |
| Cooked Rice | 1/4 cup |
| Rajma (Large Kidney Beans) | 1/2 cup, soaked and boiled |
| Tomato Salsa | 1/2 cup |
| Salt and Pepper | To taste |
| Lemon Juice | 1/2 teaspoon |
| Parsley Leaves | 2 tablespoons, chopped |
| Cheese | Grated, for topping |
| Spring Onion Greens | Chopped, for topping |
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Servings: 3
Cuisine: Mexican
Course: Appetizer
Diet: Vegetarian
Instructions
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Prepare the Kidney Beans: Start by boiling the kidney beans in a pressure cooker. Add 1 cup of water and a pinch of salt. Cook for about 6 whistles, then allow the pressure to release naturally. Once done, set the beans aside.
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Steam the Vegetables: In a vegetable steamer, steam the mixed vegetables (such as broccoli, carrots, and peas) for about 10 minutes or until tender. Set them aside.
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Prepare the Stuffing: In a large mixing bowl, combine the boiled rice, steamed vegetables, pickled jalapeños (if using), red chili flakes, dried oregano, cooked kidney beans, and tomato salsa. Add salt, pepper, and lemon juice to taste. The stuffing should be dry but flavorful, so ensure you don’t add too much liquid. Taste and adjust the seasoning if necessary.
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Preheat the Oven: Preheat your oven to 200°C (about 400°F) for 7-8 minutes to ensure it’s hot and ready for baking.
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Assemble the Burrito Muffins: Take each half of the whole wheat tortilla and roll it up. Place it into the cups of a muffin tray. Add two spoonfuls of the prepared stuffing into each tortilla roll. The weight of the stuffing should hold the rolled tortillas in place.
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Top with Cheese and Herbs: Once all the tortillas and stuffing are in place, sprinkle the grated cheese on top of each burrito muffin. Then, garnish with chopped parsley and spring onion greens.
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Crisp and Bake: Brush the edges of the tortilla with a little oil to ensure they crisp up nicely during baking. Place the muffin tray in the preheated oven and bake for 7-8 minutes, or until the tortillas are golden brown and the cheese has melted.
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Serve: Once the burrito muffins are baked to perfection, remove them from the oven. Serve them immediately with a side of fresh Spicy Mexican Salsa, sour cream, or a vegan cashew mayonnaise if you prefer a dairy-free option.
These Open Bean and Veggies Burrito Muffins make for a light yet satisfying appetizer or snack. The balance of textures from the crunchy tortilla, soft veggies, and creamy cheese, combined with the zest of the salsa or sour cream, will surely please your taste buds. Whether you’re preparing them for a party or just craving a quick meal, they’re easy to make, nutritious, and absolutely delicious! Enjoy!
