BURRITOS-Stuffed with Leftover Fried Rice Mushroom, fresh salad & cheese 🌯 🧀

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans can be a budget-friendly option.

cooked meat

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken is leaner, while ground beef can be more affordable.

Wash and clean parboiled rice, rinse 3-4 times, and soak in filtered water for 3 hours.

Add enough water to the soaked rice and pressure cook on low flame for 3 whistles until al dente.

Transfer the rice to a strainer and rinse with clean filtered water to remove sticky starch, then allow to cool.

Heat oil in a pan, add chili garlic paste and garlic paste, and stir fry until the oil separates from the paste.

Add cooked rice to the pan and stir fry to flavor the rice, then add butter and allow to cool.

Chop mushrooms and bell pepper, then heat oil in a pan and sauté chopped onion until golden.

Add mushrooms and bell pepper to the pan and stir fry until soft, then add garlic paste and stir fry until the raw smell disappears.

Add Worcestershire sauce, barbecue sauce, taco seasoning, and tomato ketchup, and stir for a couple of seconds.

Warm leftover stir-fried rice and prepare fresh salad with diced tomatoes, diced cucumber, and salad leaves.

Lay a warm multigrain tortilla on a flat surface, add grated mozzarella cheese, flavored rice, mushroom mixture, pickled jalapenos, and salad.

Wrap the burrito tightly, ensuring it is not overfilled, and wrap each burrito in foil before serving.

To crisp the outside, heat in a lightly greased skillet over medium-high heat for 2 minutes per side until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens