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
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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
