Indian-Mexican Fusion Curry Burritos
Download a printable PDF version of the recipe.
Ingredients
Makes 4 burritos
- leftover curry (any type)
- 4 tortilla wraps
- half an onion
- half a teaspoon minced garlic
- 200g tinned chickpeas
- 200g tinned kidney beans
- 2 cups cooked long grain rice
- half a teaspoon cumin
- half a teaspoon garam masala
- half a teaspoon turmeric
- salt and pepper
- lettuce
- 8 tablespoons plain natural yoghurt
Method
- Put the leftover curry on to reheat over a gentle heat until hot all the way through, stirring occasionally. (Not sure what curry to use? Why not try our Chicken Tikka Masala?)
- Cut the onion into small dice.
- In a hot pan, add about 1 tbsp oil and gently colour the onions. Add the garlic and cook for about 30 seconds.
- Add the chickpeas and kidney beans and toss through.
- Add the cooked rice and mix into other ingredients.
- Add the cumin, garam masala and turmeric to the rice and mix through. Season with salt and pepper. When heated through, set aside.
- In a clean, heated pan, put the tortilla wraps in one at a time and cook each side for 10-15 seconds. Remove and place on a flat, clean surface.
- Place the rice mixture and curry onto the centre of the wrap in a line. Don’t put the fillings all the way to the edge. Add some yoghurt and lettuce.
- Wrap the burrito and enjoy!
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.
