Mexican with Achaari Masti


For Veggie Stuffing

3 tablespoons olive oil

4 small garlic cloves

½ cup chopped onions

½ cup chopped green capsicum

4 cups of chopped mushrooms – 300 grams

½ teaspoon cumin powder

½ teaspoon oregano

½ teaspoon red chilli powder

1 teaspoon soy sauce

salt as required

¼ teaspoon ground black pepper powder

1 teaspoon white vinegar or apple cider vinegar

1 tablespoon chopped coriander leaves

1 tablespoon MOLO Dela Pickle

For Pico De Gallo

½ cup finely chopped tomatoes – 2 medium tomatoes 

 ½ teaspoon chopped green chillies
½ cup finely chopped onion 

 2 small garlic cloves, 

 3 tablespoons chopped coriander leaves

 1 teaspoon lemon juice
salt as required

More Ingredients

8 tortilla – plain flour, corn or whole wheat

1 cup beans

½ cup sour cream


Making Vegetable Filling

  • In a broad non-stick pan, heat some olive oil over medium heat. Once heated, add finely chopped garlic and chopped onions. Saute it and leave for a few seconds until the onions soften.

  • To this now add the  ½ cup of the chopped green capsicum. Sauté the chopped green capsicum with the onions and garlic for about 2 minutes on medium-low to medium heat.

  • Add 3.5 to 4 cups chopped button mushrooms to the pan.
  • Mix and sauté mushrooms on medium to medium-high heat. You will see that the mushrooms will release lots of water.
  • Continue to sauté the veggies in the pan until all moisture is dried up.
  • Now it's time to season the paste, add the following to the pan: cumin powder, red chilli powder, salt as required, oregano, sugar and soy sauce.
  • To add a bit of a tangy taste to it, add the MOLO Dela Pickle
    • After adding the spices and seasonings, mix and sauté for 1 to 2 minutes on low to medium-low heat. 
  • To top it off now you may add  1 tbsp of chopped coriander. Stir and switch off the heat. Set the filling aside.

  • Making Pico De Gallo

    • In a mixing bowl take finely chopped onions, green chillies, finely chopped tomatoes, fresh coriander (cilantro) leaves. You can also add ¼ teaspoon finely chopped garlic if you like. Add a teaspoon of Molo Dela Pickle and mix it up.

    • Add some freshly squeezed lemon juice. Also, add salt as required.

    • Mix and set aside.

    Assemble Burrito

    • Before you begin assembling the burrito keep all the topping elements you will need nearby. 
    • Heat a pan on medium flame. Once the pan becomes hot, place the tortilla and roast for 2 minutes on medium flame on both sides. You can flip once or twice to roast well and evenly. 
    • Remove the toasted tortilla from heat. Depending on the size of the tortillas, add between 1 to 3 tablespoons of each filling. Do not over stuff, as it will ooze out while folding.
    • First, add beans in the centre of the tortilla. Next place 1 to 2 tablespoons of the mushroom and bell pepper stuffing on top of the beans.
    • Then top with 1 to 2 tablespoons pico de gallo. 
    • Place 1 tablespoon sour cream in the centre to complete the vegetarian burrito filling.
    • First, fold the left side firmly. Fold the right side over the left, being sure to wrap firmly and tightly. Then fold the lower and bottom parts.
    • Wrap the lower ¾ of the burrito in aluminium foil to help keep it wrapped.
    • If you like, you can slice the burrito in half and then serve!

    Molo Moments