Ayurvedic Recipes

Skillet Pressed Burrito

Ingredients – makes 4

2 cups leftover cooked Quinoa kitchari,

1/4 cup walnuts (optional), hydrated, coarsely ground

1 tsp. smoked paprika /chipotle seasoning/ Mexican inspired spiced blend , to taste

1 tsp. cumin

1⁄2 tsp. dried thyme

½ cup Pico De Gallo fresh or store bought

1/2 cup cilantro, finely chopped

½ cup corn

Shredded cheese of choice

4 large tortilla

Oil for frying or air fryer

Method

1. Mix the kitchari with ground walnuts, smoked chili powder (paprika/ chipotle or Mexican seasoning), cumin, thyme
2. Fill a large tortilla with ½ a cup of quinoa kitchari. Top with ¼ cup of corn, 1 tbsp. of cilantro and pico de gallo. Top with cheese. Fold over top and bottom of tortilla and then roll to fasten closed.
3. In a large hot pan, lightly glazed with oil, please the tortilla and press with the back of a slotted spoon to crisp up. Flip gently and repeat on the other side. Remove and enjoy hot