Paneer & Bean Burrito Recipe – Indian-Spiced Fusion Grill

Last Updated on 2 months by Neha Deshmukh

Paneer & Bean Burrito Recipe – Indian-Spiced Fusion Grill

Hey everyone! I’m so excited to share this recipe with you – it’s a total flavor bomb! I first stumbled upon the idea of an Indian-spiced burrito when I was craving something comforting and a little different. This Paneer & Bean Burrito is exactly that. It’s a fun fusion of Mexican and Indian flavors that’s surprisingly easy to make. Trust me, your tastebuds will thank you!

Why You’ll Love This Recipe

This isn’t your average burrito. We’re taking the classic comfort of a burrito and giving it a vibrant Indian twist. The creamy paneer, spiced kidney beans, and a touch of homemade sour cream (using curd!) create a filling that’s both satisfying and incredibly flavorful. It’s perfect for a weeknight dinner, a weekend get-together, or even a fun party snack. Plus, it’s ready in under an hour!

Ingredients

Here’s what you’ll need to whip up these delicious burritos:

• 2 cups all-purpose flour
• 1 cup cooked kidney beans
• 1 cup cooked rice
• 100g paneer (cubed)
• ½ cup thick curd (for sour cream substitute)
• 1 cup mixed vegetables (bell peppers, onions, tomatoes)
• ½ cup shredded mozzarella cheese
• 1 tsp cumin powder
• Water (for dough)
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Paneer: Use a good quality, fresh paneer. It should be firm but not rubbery. You can find it at most Indian grocery stores, or even some well-stocked supermarkets. If you can’t find paneer, firm tofu (pressed to remove excess water) can work in a pinch, though the flavor will be different.
• Cumin Powder: This is a cornerstone of Indian cooking! Make sure yours is fresh for the best aroma and flavor. I like to lightly toast mine in a dry pan before using it to really wake it up.
• Kidney Beans: I prefer using pre-cooked kidney beans to save time, but you can absolutely cook them from scratch. Just make sure they’re tender before mashing.
• Homemade Sour Cream (Curd): Using thick curd (dahi) is a fantastic substitute for sour cream. It adds a lovely tang and keeps things a little lighter. Whisk it until smooth and creamy – you can even add a squeeze of lemon juice for extra zing!
• Tortillas: Traditionally, burritos use flour tortillas. Feel free to experiment with different sizes depending on how big you like your burritos!

Burrito fillings are wonderfully versatile. In some regions of Mexico, you’ll find fillings like carnitas or barbacoa. We’re leaning into the Indian spice blends here, but don’t be afraid to get creative!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Tortilla Dough: In a large bowl, combine the flour and a pinch of salt. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 15 minutes.
2. Prepare the Refried Beans: Gently mash the cooked kidney beans with a fork or potato masher. You want some texture, not a completely smooth paste. Season with a little salt and cumin powder.
3. Sauté the Paneer & Veggies: Heat a little oil in a pan over medium heat. Add the cubed paneer and sauté until lightly golden. Add the mixed vegetables and continue to sauté until they’re tender-crisp. Sprinkle with cumin powder and turmeric.
4. Roll Out the Tortillas: Divide the dough into equal portions. Roll each portion into a thin circle (about 6-8 inches in diameter).
5. Cook the Tortillas: Heat a skillet or griddle over medium heat. Cook each tortilla for about 30-60 seconds per side, until lightly browned and slightly puffed.
6. Assemble the Burritos: Lay a tortilla flat. Spread a layer of refried beans, followed by the paneer-vegetable mix, a dollop of homemade sour cream, a spoonful of fresh salsa, and a sprinkle of mozzarella cheese.
7. Roll It Up!: Fold in the sides of the tortilla and then tightly roll it up from the bottom.
8. Grill (Optional): For a crispy exterior, briefly grill the burrito on a hot griddle or in a panini press.

Expert Tips

• Don’t overfill the burritos! It’s tempting, but it will make them difficult to roll and they might burst open.
• Warm the tortillas before filling them – this makes them more pliable and less likely to tear.
• A little bit of salsa goes a long way. Start with a small amount and add more to taste.

Variations

• Vegan Adaptation: Skip the paneer and mozzarella cheese. Add some roasted sweet potatoes or black beans for extra protein and flavor. Use a plant-based sour cream alternative.
• Gluten-Free Adaptation: Simply use gluten-free tortillas! There are some great options available now.
• Spice Level Adjustment: If you like things spicy, add a pinch of chili powder or finely chopped green chilies to the paneer-vegetable mix.
• Festival Adaptation: For a Navratri or Diwali-friendly version, you could swap the kidney beans for sabudana (sago) and use a variety of permitted vegetables.

My friend, Priya, loves adding a little mango chutney to her burritos for a sweet and tangy kick. It’s so good!

Serving Suggestions

These burritos are fantastic on their own, but they’re even better with a side of:

• Fresh salsa
• Guacamole
• A simple green salad
• A cooling raita (yogurt dip)

Storage Instructions

Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

FAQs

What is the best type of paneer to use for this burrito?

Fresh, firm paneer is ideal. Avoid pre-shredded paneer as it tends to be dry.

Can I make the refried beans ahead of time?

Absolutely! You can make the refried beans a day or two in advance and store them in the refrigerator.

What can I substitute for mozzarella cheese?

Cheddar, Monterey Jack, or even a sprinkle of nutritional yeast (for a vegan option) would work well.

How can I adjust the spice level of the filling?

Add chili powder, cayenne pepper, or finely chopped green chilies to the paneer-vegetable mix.

Is it possible to bake these burritos instead of grilling them?

Yes! Bake them at 375°F (190°C) for 15-20 minutes, or until heated through and the cheese is melted.

Can I freeze leftover burritos?

Yes, but the texture might change slightly. Wrap them tightly in plastic wrap and then in foil. They’ll keep in the freezer for up to 2 months.