1

To begin making Open Bean and Veggies Burrito Muffin Recipe, boil the kidney beans with 1 cup of water in a pressure cooker with salt for about 6 whistle and set aside to release the pressure naturally. 

2

Steam all the vegetables in a vegetable steamer for 10 minutes and keep it ready. 

3

Mix together boiled rice, steamed vegetables, jalapeños, red chilli flakes, oregano, kidney beans and tomato salsa.

4

Add salt, lemon juice and pepper as required. Keep the stuffing as dry as possible. Do a taste check and adjust spices.

5

Preheat the oven at 200 degrees C for about 7-8 minutes.

6

Meanwhile, take one half of the tortilla, roll it and place in a muffin tray. Add 2 spoonfuls of the stuffing. With the weight of the stuffing, the rolled up tortilla will hold its shape.

7

Use up the rest of the five halved tortillas into the muffin pan and distribute the stuffing in all six.

8

Then sprinkle cheese, parsley and spring onions on top.

9

Now brush the sides of each tortilla with some oil to get it to crisp up and turn golden brown while baking.

10

Bake Burrito Muffin in a preheated oven at 200 degree C for about 7-8 minutes or until they are sufficiently golden and cheese has melted.

11

Serve Open Bean and Veggies Burrito Muffin Recipe with fresh Spicy Mexican Salsa Recipe, Sour Cream or Vegan Cashew Mayonnaise Recipe if you need to avoid dairy products.

Notes:

1. You can use store bought pickled jalapeños but if using fresh jalapeños then reduce the quantity by half otherwise it’ll turn out to be very spicy.
2. You can add cooked and shredded chicken as part of the stuffing by replacing the steamed vegetables.