CORN AND BEAN BURRITOS
A rich and delicious gujiyas filled with khoya/mawa and dry fruits.

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: Veg

Ingredients
• Corn kernels 100 grams • Bean sprouts 250 grams • Refined flour tortillas 4 • Mozzarella cheese 1/2 cup • Salt to taste • Black peppercorns,crushed 10-12 • Lemon juice 1 tablespoon • Tomato,chopped 1 medium • Lettuce,shredded 1/2 cup • Spring onions,chopped 2 • Green chillies,chopped 2 • Spicy salsa 1/2 cup • Sour cream to serve

From the book :
Wrap n Roll

Method
Preheat the oven to 200° C. Mix cheese, salt, crushed black peppercorns, lemon juice and sprouted beans in a bowl. In another bowl mix together tomato, lettuce and spring onions well. Add corn kernels and green chillies and mix. Place the tortillas on a plate. Arrange cheese and beans mixture, corn and tomato mixture in layers. Sprinkle salsa and fold each tortilla over. Arrange in a baking dish and bake in the preheated oven for twenty minutes. Serve hot with chilled sour cream.

You can store cooked rice in one-cup portions in the freezer for up to three months. To reheat sprinkle about two tablespoons water and heat in the microwave oven for two minutes.

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