How to make Summer Vegetable Burrito - Tortillas stuffed with summer vegetables, refried beans, mozzarella cheese and rolled and served with salsa.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour tortillas (मैदे के तौरतिया), Mozzarella cheese (मोज़ारेला चीज़)

Cuisine : Mexican

Course : Snacks and Starters

Summer Vegetable Burrito Recipe Card

Summer Vegetable Burrito

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

For more recipes related to Summer Vegetable Burrito checkout Burritos. You can also find more Snacks and Starters recipes like Pav Bhaji Dosa, Chocolate Cinnamon Cookies, Cheesy Masala Sausage Egg Roll, Pulled Chicken Burger.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Summer Vegetable Burrito Recipe

  • Refined flour tortillas 4

  • Mozzarella cheese grated 1 cup

  • Summer vegetable mix ¼ cup

  • Mexican rice 1 cup

  • Refried beans 8 tablespoons

  • Pico De Gallo 1 cup

  • Sour cream ½ cup

  • Roasted tomato salsa to serve

  • Mango crumbled cheese salad to serve


Step 1

Warm tortillas on a hot tawa, and brush butter on them.

Step 2

Spread some 3 tablespoons Mexican rice, 1 tablespoon grated mozzarella, 2 tablespoons refried beans, 2 tablespoons summer vegetable mix, 1½ tablespoons Pico De Gallo and sour cream on each of them.

Step 3

Bring the sides of each tortilla toward the center of the filling. Fold the bottom of the tortilla up over the filling and continue to roll until it becomes a tight cylinder.

Step 4

Serve immediately with roasted tomato salsa and mango crumbled cheese salad.