Open Bean and Veggies Burrito Muffin Recipe
Description:
The Open Bean and Veggies Burrito Muffin is a delightful twist on the classic Mexican burrito, transforming it into a fun and flavorful muffin-style dish. Known for its rich, spicy, tangy, cheesy, and hearty profile, this recipe is the perfect fusion of texture and taste. It’s a vegetarian version, but you can easily modify it by adding chicken or any shredded meat to make it even more filling. Whether you’re looking for a delicious snack, appetizer, or a meal on the go, this open burrito muffin will tantalize your taste buds with every bite.
Cuisine: Mexican
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour Tortilla | 3 (cut in half) |
| Mixed Vegetables | 1 cup (steamed; broccoli, carrot, zucchini) |
| Pickled Jalapenos | 3 tablespoons (optional) |
| Red Chilli Flakes | 1 tablespoon |
| Dried Oregano | ½ teaspoon |
| Cooked Rice | ¼ cup |
| Rajma (Large Kidney Beans) | ½ cup (soaked and boiled) |
| Tomato Salsa | ½ cup |
| Salt and Pepper | To taste |
| Lemon Juice | ½ teaspoon |
| Parsley Leaves | 2 tablespoons (chopped) |
| Cheese | Grated, to sprinkle |
| Spring Onion Greens | Chopped, to sprinkle |
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Instructions
-
Prepare the Rajma (Kidney Beans):
Begin by boiling the kidney beans in a pressure cooker with 1 cup of water and a pinch of salt. Pressure cook for about 6 whistles and then set aside to release the pressure naturally. -
-
Steam the Vegetables:
Steam your mixed vegetables (broccoli, carrot, zucchini) for approximately 10 minutes, or until they are tender yet still vibrant. Once done, set them aside. -
Prepare the Stuffing:
In a large mixing bowl, combine the cooked rice, steamed vegetables, pickled jalapeños (optional), red chili flakes, dried oregano, boiled kidney beans, and tomato salsa. Add salt, pepper, and lemon juice to taste. Be sure to keep the stuffing as dry as possible to avoid soggy tortillas. Taste and adjust seasoning as needed. -
Preheat the Oven:
Preheat your oven to 200°C (390°F) and allow it to heat for 7-8 minutes. -
Assemble the Burrito Muffins:
Take one half of a tortilla and roll it up. Place the rolled tortilla in a muffin tray. Spoon approximately 2 tablespoons of the prepared stuffing into each tortilla roll. The weight of the stuffing will help the tortilla hold its shape. Repeat this step for all six half tortillas and evenly distribute the stuffing. -
Top and Garnish:
Sprinkle the tops of the assembled burrito muffins with grated cheese, chopped parsley, and spring onion greens for added flavor and color. -
Bake the Muffins:
Brush the sides of each tortilla with a little oil to help them crisp up during baking. Bake in the preheated oven at 200°C for about 7-8 minutes, or until the tortillas are golden brown and the cheese has melted. -
Serving Suggestions:
Serve these Open Bean and Veggies Burrito Muffins with a side of spicy Mexican salsa, sour cream, or vegan cashew mayonnaise for a creamy and tangy complement.
Notes:
- Customization: For a non-vegetarian version, you can add cooked chicken or any other shredded meat of your choice.
- Vegan Option: To keep this dish vegan, simply omit the cheese and pair it with the vegan cashew mayonnaise or other plant-based toppings.
- Storage: These burrito muffins can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven for a few minutes to bring back the crispy texture.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 6g |
| Sodium | 300mg |
These Open Bean and Veggies Burrito Muffins are sure to be a hit at any gathering or as a snack for yourself. They offer a perfect balance of flavors and are a great way to enjoy the comfort of a burrito in muffin form. Enjoy this easy-to-make, flavorful treat that will transport you straight to the heart of Mexican cuisine!
