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Homemade California Burrito Bowl with crispy mushroom croutons, black rajma, and lemon coriander rice.

Crispy Mushroom Burrito Bowl

A burrito blow that heals the soul
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Course: Main Course
Cuisine: Indian, Mexican
Ingredients Method Notes

Ingredients
  

Mexican Seasoning
  • Red chilli powder
  • Cumin powder
  • Oregano
  • Salt
  • Garlic powder
  • Onion powder
Lemon Coriander Rice
  • 1 tbsp Butter
  • Cooked rice
  • Chopped coriander
  • Lemon juice
  • Salt as per taste
Rajma
  • 1 cup Soaked and cooked rajma any type, i used the black rajma
  • 1 Onion
  • 1 Garlic
  • 3-4 Jalapenos/green chilli
  • 1 Tomato
  • Salt as per taste
Mushroom Croutons
  • Button mushroom chopped or not its totally upto you
  • Maida for you sophisticated ones- All purpose flour
  • Salt
  • Water
  • 1 tsp Garlic powder
  • Oil to fry
Pico de Gallo
  • Onion
  • Tomato
  • jalapenos/green chilli
  • Coriander
  • Lemon juice
  • Corn
  • Salt
Fajita Veggies
  • 2 large Bell Peppers one red, one green/yellow—sliced into thin strips.
  • 1 large Onion sliced into thin wedges.
  • 1 tbsp Oil something with a high smoke point like vegetable or canola.
  • Mexican Seasoning or just Salt, Pepper, and a squeeze of Lemon.

Method
 

Pico De Gallo
  1. Chop all the veggies mentioned above and mix
Fajita Veggies
  1. Get a separate pan (or wipe your bean pan) and get it really hot with a bit of oil. Toss in your sliced peppers and onions.
  2. The trick: Don't touch them for a minute! Let them get those dark, charred "burnt" spots—that’s where the flavor is.
  3. Give them a quick stir-fry, add a pinch of salt, and take them off the heat while they still have a bit of a crunch.
Rajma
  1. Heat some oil in your pan.
  2. Toss in your garlic and let it sizzle until it smells amazing, then add your onions and cook them until they look soft and see-through.
  3. Next, throw in your chilies and tomatoes. Cook them on medium heat until that "raw tomato" smell goes away.
  4. Add your cooked rajma and that Mexican seasoning you made.
  5. Self-care tip: Add a splash of hot water! We want the beans to be a bit saucy, not a thick, dry clump.
  6. Garnish with coriander and you’re good.
Lemon Coriander Rice
  1. Grab a pan and melt some butter. Once it’s all bubbly, toss in your rice.
  2. Give it a quick 1-minute sauté so the butter coats everything.
  3. Now, stir in your salt, a big handful of coriander, and the lemon juice.
  4. Give it a good mix and let it hang out to cool while you do the rest.
Mushroom Croutons
  1. Chop your mushrooms however you like.
  2. Now, mix your flour (maida), garlic powder, salt, and water. You want a batter that looks like thick cheese sauce—if it’s too runny, it won’t stick!
  3. Coat those mushrooms well and fry them until they’re golden and crispy.
  4. Try not to eat them all before the bowl is ready!

Notes

Time to Assemble!

Grab your biggest bowl and stack it up:
  1. Rice goes first.
  2. Rajma goes on top of the rice.
  3. Fajita Veggies right next to the beans.
  4. Sour Cream (be generous, it's the glue!).
  5. Pico de Gallo for that fresh crunch.
  6. Mushroom Croutons for the "wow" factor.
  7. Cheese... and keep adding till your heart is happy.