Open Faced Burrito

I'll start with a confession! I am named it the Open faced burrito only because I kept adding too much of the filling onto the tortilla. I think other cooks with self-control out there could make this an actual burrito :)

I typically make the components for this burrito either the night before or in the morning as I take work calls. Even though it has multiple components to it, it is not labor intensive. You can customize this as you like it and probably make use of leftovers to put this together. I estimate this to take 40 minutes but of course we will have multiple things going on to get this dish to completion.

Ingredients:

For Roasted Broccoli -

• 1 Broccoli (wash and cut into bite-sized florets)

• 2 tbsp Olive Oil

• 1 tsp Red Chilli Flakes

• 1 tbsp Black Pepper Powder

• 2 tsp Garlic Powder

• Salt

For Mango Salsa -

• 1 Mango (diced)

• 1/2 Red Onion (diced)

• 1/2 Tomato (finely chopped)

• 2-3 sprigs Fresh Cilantro (chopped)

• 1 tsp Salt

• 1 tsp Paprika

• 2 tsp Lemon Juice

For Black Beans -

• 1 can Black Beans

• 2 tsp Salt

• 1 tsp Cumin Powder

• 1-2 cloves Garlic (finely chopped)

For Spicy Mayo -

• 1 tbsp Mayonnaise

• 1 tsp Sriracha Sauce

• 1 tsp Ketchup

For Rice -

• 1 cup White or Brown Rice

Time for a hearty lunch!

1. Wash and soak the rice for 20 minutes and set aside.

2. Preheat oven to 400 F. While the oven heats up, line a sheet pan with parchment paper. In a bowl, take the broccoli florets and drizzle olive oil. Now, add the salt, black pepper powder and garlic powder and toss well. Line the seasoned broccoli on the sheet pan. Once the oven is heated, place the tray on the middle track of the oven. Bake for 15 minutes. Take the tray out, sprinkle the red chilli flakes and bake for another 5 minutes. The broccoli is ready!

3. While the broccoli is in the oven, mix all the ingredients of Mango Salsa in a bowl and toss well. Don't forget to sneak a taste! Mango salsa is good to go.

4. For the black beans, heat a pan with 1 tsp oil (your everyday canola or vegetable oil) and add the cumin seeds. Let it roast for a few seconds, and add the garlic. Once the garlic roasts, add the canned black beans and salt. Stir well and bring the stew to a boil. This shouldn't take more than 5-7 minutes. Black beans is ready!

5. For spicy mayo, mix the 3 ingredients to make it a homogeneous mixture. That simple, yes!

6. Boil the soaked rice in boiling water for about 6-7 minutes. Sprinkle a pinch of salt and cumin seeds for a punch!

7. Heat a tawa/pan to heat the roti/tortilla for the burrito.

8. For the assembly, lay a bed of rice and beans. Place some broccoli and top with some mango salsa. Add spicy mayo as needed. Wrap the burrito, if possible! ;) Or, enjoy the open faced burrito like it was meant to be!

Notes -

• I used a roti for this burrito, you can use a tortilla!

• I am all for hacks - use store bought tortilla/roti, use canned beans, leftover rice, or keep a batch of pre-made sauce for a quick use.

• You can add Parmesan cheese, rosemary or thyme with the broccoli. You can drizzle some lemon juice and add a bit of lemon zest as well.