Red Bean Mexican Burrito Bowl Recipe - Roz Ka Khana With Figaro Olive Oil
A vegetarian Mexican recipe with rajma (large kidney beans) - cooked, cloves garlic - finely chopped, homemade tomato puree. Ready in 1h 30m, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
34 steps- 1
To begin making the Red Bean Mexican Burrito Bowl Recipe, it is very important to prep all the ingredients in every section
- 2
Our first step is the get rice and beans cooked
rajma (large kidney beans) - cooked(1 cup)-/2 rice(1 cups) - 3
The beans should have been soaked overnight or for at least 8 hours
- 4
Cook & Spice the beansCook the beans along with a little salt in the pressure cooker, for about 30 minutes until done
salt - to tastesalt - to taste - 5
Once done, turn off the heat and allow the pressure to release naturally
- 6
Once the beans is cooked, we will spice it up with flavors
rajma (large kidney beans) - cooked(1 cup) - 7
Heat a teaspoon of olive oil in a frying pan over medium heat
extra virgin olive oil - for cooking(1 teaspoon)figaro pure olive oil(1 teaspoon)extra virgin olive oil - for taste(1 tablespoon)figaro pure olive oil - for cooking(1 teaspoon)extra virgin olive oil - for drizzling and taste(1 tablespoon) - 8
Add the garlic, the beans and all the remaining ingredients, except the coriander
cloves garlic - finely chopped(4)sprig coriander (dhania) leaves - finely chopped(3)cloves garlic(3)sprig coriander (dhania) leaves - finely chopped(3)cloves garlic - finely chopped(3) - 9
Toss until the beans get well coated with the flavors and spices
- 10
Check the taste and adjust accordingly and turn off the heat
tabasco original - hot sauce - to tastesalt - to tasteextra virgin olive oil - for taste(1 tablespoon)salt - to tastetabasco original - hot sauce - to tasteextra virgin olive oil - for drizzling and taste(1 tablespoon) - 11
Stir in the coriander leaves and transfer to a serving bowl
sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(1)sprig parsley leaves - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(2) - 12
Cook and herb the riceCook the rice along with 2 cups of water, a pinch of salt and a tablespoon of olive oil
salt - to tasteextra virgin olive oil - for cooking(1 teaspoon)-/2 rice(1 cups)figaro pure olive oil(1 teaspoon)extra virgin olive oil - for taste(1 tablespoon)salt - to tastefigaro pure olive oil - for cooking(1 teaspoon)extra virgin olive oil - for drizzling and taste(1 tablespoon) - 13
Pressure cook for a while
- 14
After the first whistle, turn the heat to low and simmer for 3 minutes and turn off the heat
- 15
Once the pressure has released, open the cooker and allow the rice to cool
-/2 rice(1 cups) - 16
Fluff the rice up a bit with a fork, once it has cooled down
-/2 rice(1 cups) - 17
To flavor the rice with lemon and herbs, heat a teaspoon of olive oil in a wok over medium heat
extra virgin olive oil - for cooking(1 teaspoon)-/2 rice(1 cups)figaro pure olive oil(1 teaspoon)extra virgin olive oil - for taste(1 tablespoon)figaro pure olive oil - for cooking(1 teaspoon)extra virgin olive oil - for drizzling and taste(1 tablespoon) - 18
Stir in the garlic, the cooled and cooked rice and the chopped herbs
rajma (large kidney beans) - cooked(1 cup)cloves garlic - finely chopped(4)sprig coriander (dhania) leaves - finely chopped(3)-/2 rice(1 cups)cloves garlic(3)sprig parsley leaves - finely chopped(1)onion - finely chopped(1)sprig parsley leaves - finely chopped(1)tomatoes - finely chopped(4)green chillies - finely chopped(2)onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(2)cloves garlic - finely chopped(3) - 19
Stir fry for a about a minute and add the juice from one lemon
- 20
Turn off the heat and transfer to a serving bowl
- 21
Make the GuacamoleCut the avocado into half and scoop out the pulp of the avocado into a bowl
avocado(1) - 22
Using a fork, mash the avocado well
avocado(1) - 23
Stir in the leaves, onions and the chili flakes
sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(1)red chilli flakes(1/2 teaspoon)onion - finely chopped(1)sprig parsley leaves - finely chopped(1)onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(3)onion - thinly sliced(1)sprig parsley leaves - finely chopped(2) - 24
Adjust the salt accordingly and keep aside
salt - to tastesalt - to taste - 25
Make the SalsaInto a large mixing bowl, toss in all the ingredients
- 26
Check the salt and chili and adjust accordinglyKeep the salsa aside
salt - to tastesalt - to taste - 27
To Make the Herbed YogurtIn a mixing bowl, combine all the ingredients and whisk well
- 28
Check the salt and adjust taste accordinglyKeep aside
tabasco original - hot sauce - to tastesalt - to tasteextra virgin olive oil - for taste(1 tablespoon)salt - to tastetabasco original - hot sauce - to tasteextra virgin olive oil - for drizzling and taste(1 tablespoon) - 29
For the roasted vegetablesHeat oil in a pan; add the roasted peppers, onions, sprinkle salt and saute on low heat, until soft and lightly caramelised
salt - to tasteonion - finely chopped(1)onion - finely chopped(1)salt - to tastered bell pepper (capsicum) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1)onion - thinly sliced(1) - 30
The vegetables should have a soft texture and not crisp
- 31
You can also optionally cover the pan and cook the peppers to quicken the process
red bell pepper (capsicum) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1) - 32
Final assembly of the Spiced Red Bean Mexican Burrito Bowl Assembly of the burrito bowl is a very personal choice
- 33
Make individual portions and assemble the bowl with each ingredient taking a small place, as shown in the video and the image
- 34
Serve the Spiced Red Bean Mexican Burrito Bowl as a wholesome one dish meal for parties or even a family dinner along with Strawberry Mojito for a refreshing drink
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Red Bean Mexican Burrito Bowl Recipe - Roz Ka Khana With Figaro Olive Oil
A vegetarian Mexican recipe with rajma (large kidney beans) - cooked, cloves garlic - finely chopped, homemade tomato puree. Ready in 1h 30m, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
34 steps- 1
To begin making the Red Bean Mexican Burrito Bowl Recipe, it is very important to prep all the ingredients in every section
- 2
Our first step is the get rice and beans cooked
rajma (large kidney beans) - cooked(1 cup)-/2 rice(1 cups) - 3
The beans should have been soaked overnight or for at least 8 hours
- 4
Cook & Spice the beansCook the beans along with a little salt in the pressure cooker, for about 30 minutes until done
salt - to tastesalt - to taste - 5
Once done, turn off the heat and allow the pressure to release naturally
- 6
Once the beans is cooked, we will spice it up with flavors
rajma (large kidney beans) - cooked(1 cup) - 7
Heat a teaspoon of olive oil in a frying pan over medium heat
extra virgin olive oil - for cooking(1 teaspoon)figaro pure olive oil(1 teaspoon)extra virgin olive oil - for taste(1 tablespoon)figaro pure olive oil - for cooking(1 teaspoon)extra virgin olive oil - for drizzling and taste(1 tablespoon) - 8
Add the garlic, the beans and all the remaining ingredients, except the coriander
cloves garlic - finely chopped(4)sprig coriander (dhania) leaves - finely chopped(3)cloves garlic(3)sprig coriander (dhania) leaves - finely chopped(3)cloves garlic - finely chopped(3) - 9
Toss until the beans get well coated with the flavors and spices
- 10
Check the taste and adjust accordingly and turn off the heat
tabasco original - hot sauce - to tastesalt - to tasteextra virgin olive oil - for taste(1 tablespoon)salt - to tastetabasco original - hot sauce - to tasteextra virgin olive oil - for drizzling and taste(1 tablespoon) - 11
Stir in the coriander leaves and transfer to a serving bowl
sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(1)sprig parsley leaves - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(2) - 12
Cook and herb the riceCook the rice along with 2 cups of water, a pinch of salt and a tablespoon of olive oil
salt - to tasteextra virgin olive oil - for cooking(1 teaspoon)-/2 rice(1 cups)figaro pure olive oil(1 teaspoon)extra virgin olive oil - for taste(1 tablespoon)salt - to tastefigaro pure olive oil - for cooking(1 teaspoon)extra virgin olive oil - for drizzling and taste(1 tablespoon) - 13
Pressure cook for a while
- 14
After the first whistle, turn the heat to low and simmer for 3 minutes and turn off the heat
- 15
Once the pressure has released, open the cooker and allow the rice to cool
-/2 rice(1 cups) - 16
Fluff the rice up a bit with a fork, once it has cooled down
-/2 rice(1 cups) - 17
To flavor the rice with lemon and herbs, heat a teaspoon of olive oil in a wok over medium heat
extra virgin olive oil - for cooking(1 teaspoon)-/2 rice(1 cups)figaro pure olive oil(1 teaspoon)extra virgin olive oil - for taste(1 tablespoon)figaro pure olive oil - for cooking(1 teaspoon)extra virgin olive oil - for drizzling and taste(1 tablespoon) - 18
Stir in the garlic, the cooled and cooked rice and the chopped herbs
rajma (large kidney beans) - cooked(1 cup)cloves garlic - finely chopped(4)sprig coriander (dhania) leaves - finely chopped(3)-/2 rice(1 cups)cloves garlic(3)sprig parsley leaves - finely chopped(1)onion - finely chopped(1)sprig parsley leaves - finely chopped(1)tomatoes - finely chopped(4)green chillies - finely chopped(2)onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(2)cloves garlic - finely chopped(3) - 19
Stir fry for a about a minute and add the juice from one lemon
- 20
Turn off the heat and transfer to a serving bowl
- 21
Make the GuacamoleCut the avocado into half and scoop out the pulp of the avocado into a bowl
avocado(1) - 22
Using a fork, mash the avocado well
avocado(1) - 23
Stir in the leaves, onions and the chili flakes
sprig coriander (dhania) leaves - finely chopped(3)sprig parsley leaves - finely chopped(1)red chilli flakes(1/2 teaspoon)onion - finely chopped(1)sprig parsley leaves - finely chopped(1)onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(3)onion - thinly sliced(1)sprig parsley leaves - finely chopped(2) - 24
Adjust the salt accordingly and keep aside
salt - to tastesalt - to taste - 25
Make the SalsaInto a large mixing bowl, toss in all the ingredients
- 26
Check the salt and chili and adjust accordinglyKeep the salsa aside
salt - to tastesalt - to taste - 27
To Make the Herbed YogurtIn a mixing bowl, combine all the ingredients and whisk well
- 28
Check the salt and adjust taste accordinglyKeep aside
tabasco original - hot sauce - to tastesalt - to tasteextra virgin olive oil - for taste(1 tablespoon)salt - to tastetabasco original - hot sauce - to tasteextra virgin olive oil - for drizzling and taste(1 tablespoon) - 29
For the roasted vegetablesHeat oil in a pan; add the roasted peppers, onions, sprinkle salt and saute on low heat, until soft and lightly caramelised
salt - to tasteonion - finely chopped(1)onion - finely chopped(1)salt - to tastered bell pepper (capsicum) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1)onion - thinly sliced(1) - 30
The vegetables should have a soft texture and not crisp
- 31
You can also optionally cover the pan and cook the peppers to quicken the process
red bell pepper (capsicum) - thinly sliced(1)green bell pepper (capsicum) - thinly sliced(1) - 32
Final assembly of the Spiced Red Bean Mexican Burrito Bowl Assembly of the burrito bowl is a very personal choice
- 33
Make individual portions and assemble the bowl with each ingredient taking a small place, as shown in the video and the image
- 34
Serve the Spiced Red Bean Mexican Burrito Bowl as a wholesome one dish meal for parties or even a family dinner along with Strawberry Mojito for a refreshing drink
Rate this recipe
You might also like · Mexican
Open Bean and Veggies Burrito Muffin Recipe
⏱️ 18 min
Sweet Potato Tacos With Black Beans And Avocado Cream Recipe
⏱️ 50 min
Mexican Style Vegetable Fajita Recipe
⏱️ 30 min
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2008__09__cooked-tomato-salsa-horiz-a-1800-68fdffb35a824a6ba7d3e399ff2ad6af.jpg)
Spicy Mexican Salsa Recipe - Tomato Salsa Recipe
⏱️ 35 min
Chickpea and Broccoli Quesadilla Recipe
⏱️ 40 min
Tomato and Sunflower Seed Dip Recipe
⏱️ 20 min