Chipotle Paneer Burrito Recipe

Prep the paneer and vegetables

Cut the paneer into 1/2-inch cubes and pat them dry with paper towels to remove excess moisture. Thinly slice the onion and red bell pepper. Mince the garlic and roughly chop the cilantro.

Marinate paneer briefly

In a bowl, combine the cubed paneer, 2 tbs minced chipotle in adobo, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbs lime juice, 1 tsp salt and 1 tsp black pepper. Toss gently to coat and let sit for 10 minutes while you heat the pan.

Sear the paneer

Heat 1 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Once hot, add the paneer cubes in a single layer (work in batches if needed). Sear without moving for 2 minutes so edges brown, then turn to brown other sides, about 4–5 minutes total. Remove paneer to a plate and set aside.

Cook the vegetables

Add the remaining 1 tbs oil to the same skillet over medium heat. Add sliced onions and bell pepper and a pinch of salt. Cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Add the minced garlic in the last minute and cook until fragrant.

Combine paneer and vegetables

Return the seared paneer to the skillet with the vegetables. Stir to combine, reduce heat to low, and cook 2–3 minutes to let flavors meld. Taste and adjust salt/pepper or add a little more minced chipotle if you want more heat. Stir in chopped cilantro and remove from heat.

In a small bowl, whisk together 1 cup Greek yogurt, 1 tsp blended chipotle in adobo, 1 tsp lime juice, 1 tsp honey (or agave), and 1 tsp salt until smooth. Taste and adjust seasoning or chipotle level. If sauce is too thick, thin with 1–2 tsp water or more lime juice.

Chill in the refrigerator while finishing the filling so flavors marry.

Warm tortillas

Warm the flour tortillas for easier rolling: heat each tortilla in a dry skillet over medium heat 20–30 seconds per side, or wrap stack in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or microwave a damp paper towel–covered stack for 20–30 seconds.

Assemble burritos

Lay one warm tortilla flat. Spread about 2–3 tbs of creamy chipotle sauce down the center. Add 1/2 cup cooked rice, 1/4 cup black beans, a generous scoop (about 3/4 cup) of the chipotle paneer and peppers, a sprinkle of shredded cheese (about 1/4 cup), some shredded lettuce or cabbage (about 1/2 cup), and 3–4 slices of avocado. Drizzle another teaspoon of sauce on top if desired.

Fold and finish

Fold burrito by folding the sides in, then tucking the bottom up over the fillings and rolling tightly to close. Place seam-side down on the hot skillet over medium heat and cook 1–2 minutes per side until the tortilla is lightly crisp and sealed. Repeat for remaining burritos.

Serve

Slice burritos in half if desired. Serve immediately with lime wedges and any extra chipotle sauce on the side.