Burrito with Mango Chutney
A vibrant fusion burrito filled with golden turmeric rice, spiced tofu, hearty black beans, fresh greens, sweet mango chutney, and crunchy lime cabbage slaw, all wrapped in a soft homemade roti tortilla.
Servings 4
Ingredients
Turmeric Rice
- ½ cup rice
- 1 cup water or vegetable broth
- ½ tsp turmeric
- 1 clove garlic minced
- ¼ tsp salt
- 1 tsp olive oil or vegan margarine
Spiced Tofu & Black Beans
- 1 cup firm tofu pressed and cubed
- 1 cup cooked black beans rinsed if canned
- 1 tsp olive oil
- 1 tsp cumin powder
- ½ tsp garam masal
- ½ tsp coriander powder
- ½ tsp turmeric
- 1 tsp smoked paprika or chili powder
- ¼ tsp salt
Quick Pickled Slaw
- 1 cup shredded green cabbage
- ½ tbsp lime juice
- 1 tbsp chopped cilantro
- ½ cup red onion slices
- ½ tsp salt n pepper
- pinch sugar optional
Other Fillings
- 1 cup baby spinach or mixed greens
- slice tomatoes
- ¼ cup mango chutney store-bought or homemade
- 4 Tortilla store-bought or homemade
Homemade Roti Tortilla Wrap
- 1 cup whole wheat flour or all-purpose flour
- ¼ tsp salt
- 1 tsp oil or vegan margarine (extra for cooking )
- ½ cup warm water
Fresh Mango Chutney
- 1 cup ripe mango diced
- 1 tbsp lime juice
- 1 clove garlic optional
- ¼ tsp cumin powder optional
- pinch chili flakes optional
- 1 tbsp fresh cilantro
- ¼ cup chopped red onion
- 1 –2 tbsp water for blending
- ¼ tsp salt and pepper
Instructions
Turmeric Rice
- Rinse rice thoroughly.
- Heat oil in a saucepan.
- Sauté garlic for 30 seconds.
- Add rice and Turmeric.
- Pour in water and bring to a boil.
- Cover and simmer for 15 minutes.
- Fluff the rice with a fork before using.
Spiced Tofu & Black Beans
- Heat oil in a skillet over medium heat.
- Add the tofu cubes, cumin, garam masala, coriander powder, Turmeric, paprika, and salt.
- Cook for 5 minutes, until lightly golden.
- Stir in the black beans and cook another 2–3 minutes.
Quick Pickled Slaw
- Combine cabbage, red onions, lime juice, cilantro, salt, and sugar.
- Toss and let sit 5–10 minutes.
Homemade Roti Tortilla Wrap
- Mix flour and salt in a bowl.
- Add oil and warm water gradually, mixing until a soft dough forms. ( add more if needed)
- Knead for about 5 minutes until smooth.
- Divide into 4 balls, then roll into thin circles.
- Apply a thin layer of oil, margarine, or butter to the hot skillet.
- Cook for 30 to 40 seconds on each side.
Fresh Mango Chutney
- Add mango, cilantro, red onions, lime juice, garlic, cumin powder, chili flakes, pepper, and salt to a blender.
- Blend until smooth.
- Add a little water if needed to reach a spoonable chutney texture.
- Taste and adjust lime or salt.
Texture Options
- Smooth: Blend fully for a creamy sauce.
- Chunky: Pulse a few times to keep the mango pieces small.
Assemble the Burrito
- Lay the warm roti tortilla flat.
- Add turmeric rice.
- Spoon over spiced tofu & black beans.
- Add fresh greens.
- Drizzle mango chutney.
- Top with lime cabbage slaw.
- Fold sides and roll tightly.
- Toast the burrito in a skillet after wrapping for crisp edges