Vegan Roti Burrito

Double carbs always works, and this roti burrito is no exception. Crispy hashbrowns, mango kachumber, and spiced pinto beans, all wrapped up.

Twisted: Unserious food tastes seriously good.
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Ingredients

If Indian and Mexican are two of your favourite cuisines, then you have to try this roti burrito. We've got bright, zingy flavours mixed with the comfort of hashbrowns, roti, and pilau rice.

Method

Start by preparing your kachumber. Dice your tomatoes, mango, cucumber, and red onion. Combine with coriander, lemon juice, nigella seeds, chilli powder, salt, and pepper.

For the pinto beans, fry off your onion in a splash of olive oil. Once they’re softening, add the garlic and ginger paste. Add tomato puree and spices, and cook for a further couple of minutes.

Add the drained pinto beans, mango chutney, salt, pepper, and a splash of water. Let that cook on a low heat until the beans are soft.

Combine the mango, yoghurt, lemon, turmeric, coriander, and salt in a blender. Blend until smooth.

Pop your frozen hashbrowns into a preheated oven, and cook about half way to the package instructions.

Mix your spices with oil. Bring your parcooked hashbrowns out of the oven, and crush with a glass. Brush with the spice mix on both sides, then return to the oven until they’re super crispy.

Build your burrito. Warm the roti, then fill with the yoghurt, pilau rice, pinto beans, hashbrowns, and kachumber. Roll up in foil, slice in half, and enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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