Burrito Bowl

• Soak kidney beans (rajma) for overnight

Nutrition values are AI-estimated based on ingredients.

• Approximately 2 cups dried kidney beans
• Water for boiling beans
• Salt to taste
• ~1 tablespoon olive oil (for refried beans)
• ~2-3 cloves garlic, finely chopped (for refried beans)
• ~1 small red onion, finely chopped (for refried beans)
• ~1 teaspoon chili powder/paprika (for refried beans)
• ~1 teaspoon cumin powder/coriander powder
• A sprig fresh cilantro (garnish for refried beans)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• ~200-250g block paneer, sliced into strips
• ~1 tablespoon olive oil (for fajita mix)
• ~1 tablespoon fresh cilantro, chopped (for fajita mix)
• ~1 teaspoon chili powder/paprika (for fajita mix)
• ~1 teaspoon dried herbs (e.g., oregano, mixed herbs) (for fajita mix)
• Approximately 2 cups cooked white rice
• ~1 tablespoon olive oil (for mexican rice)
• ~1 small red onion, finely chopped (for mexican rice)
• ~2-3 cloves garlic, finely chopped (for mexican rice)
• ~1-2 medium tomatoes, finely chopped (for mexican rice)
• ~1 teaspoon dried herbs (e.g., oregano, mixed herbs) (for mexican rice)
• ~1 teaspoon chili powder/paprika (for mexican rice)
• A sprig fresh cilantro (garnish for mexican rice)
• ~1-2 medium tomatoes, finely chopped (for salsa)
• ~1 small red onion, finely chopped (for salsa)
• ~1 tablespoon fresh cilantro, finely chopped (for salsa)
• Juice from ~1/2 a lime (for salsa)
• ~1/2 cup sweet corn kernels
• ~1/4 cup shredded cheese
• ~2-3 tablespoons sour cream
• 1 lime wedge
• A handful fresh cilantro (for garnish)

1. 1Boil pre-soaked kidney beans in a pressure cooker with water and a pinch of salt until tender, then drain, reserving some cooking liquid.
2. 2Heat olive oil in a pan, add chopped garlic and finely chopped red onion, and sauté until fragrant.
3. 3Add the boiled kidney beans, salt, chili powder/paprika, and cumin powder/coriander powder, along with a small amount of reserved bean liquid, then mash until creamy with some texture; transfer to a bowl and garnish with cilantro.
4. 4Heat olive oil in a pan, add sliced bell peppers and paneer strips, then season with chopped fresh cilantro, salt, chili powder/paprika, and dried herbs.
5. 5Sauté the paneer and bell pepper mix until vegetables are tender-crisp and paneer is lightly cooked and coated, then transfer to a plate.
6. 6Combine finely chopped tomatoes, red onion, and fresh cilantro in a bowl, then add a squeeze of fresh lime juice and a pinch of salt and mix well to make the salsa.
7. 7Heat olive oil in a pan, add finely chopped red onion and garlic, and sauté until softened and aromatic.
8. 8Add finely chopped tomatoes to the pan and cook until they soften and form a base, then stir in dried herbs, chili powder/paprika, and salt and cook for a minute.
9. 9Add pre-cooked white rice to the pan and mix thoroughly until coated in the spice mixture, then transfer to a bowl and garnish with fresh cilantro.
10. 10Assemble the burrito bowls using Mexican rice, refried beans, paneer & bell pepper fajita mix, fresh salsa, sweet corn kernels, shredded cheese, sour cream, a lime wedge, and fresh cilantro.

These instructions are our analysis of the original video. Watch on YouTube →