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Soft golden dosa burritos filled with black beans, mashed potatoes, pico de gallo and guacamole.
Rachelle Johnson

Vegan Gluten-Free Dosa Burritos

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Soft dosa wraps hold cumin-scented black beans, creamy mashed potatoes, fresh pico de gallo and guacamole. Keep the wraps warm and flexible, then fill them lightly enough to fold with ease.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 burritos
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dosa wraps
  • 2 cups prepared vegan gluten-free dosa batter Already fermented and ready to cook; additional preparation time if making from scratch.
  • 1 tablespoon avocado oil For lightly oiling the pan.
Black beans
  • 1 ½ cups cooked black beans drained
  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • fine salt To taste for beans.
  • black pepper To taste for beans.
  • 1 tablespoon lime juice
Mashed potatoes
  • 2 medium potatoes peeled, boiled until tender and drained; The listed timing starts with cooked potatoes.
  • 1 tablespoon vegan butter or olive oil
  • 2 tablespoons unsweetened almond milk
  • fine salt To taste for potatoes.
  • black pepper To taste for potatoes.
Pico de gallo
  • 1 cup tomatoes finely diced
  • ½ cup onion finely diced
  • ¼ cup fresh cilantro chopped
  • 1 jalapeño finely diced; Optional; remove seeds for less heat.
  • 1 lime juiced
  • fine salt To taste for pico de gallo.
Guacamole
  • 2 ripe avocados pitted
  • 1 tablespoon lime juice
  • ¼ teaspoon garlic powder
  • fine salt To taste for guacamole.
  • black pepper To taste for guacamole.

Equipment

  • 10–12-inch nonstick skillet or griddle
  • spatula
  • saucepan or small skillet
  • mixing bowls
  • potato masher
  • clean towel

Method
 

  1. Stir the prepared batter. Heat a 10–12-inch nonstick skillet or griddle over medium heat and wipe with a little of the measured avocado oil. Use about half a cup of batter per wrap, spreading to a 9–10-inch circle. Cook until the surface sets and the underside releases, then briefly turn to cook the other side. Aim for tender, cooked wraps, rather than brittle, deeply crisp dosas. Stack under a clean towel and cook the rest.
  2. Heat the bean portion of olive oil in a small skillet. Add the garlic, cumin and paprika and stir briefly until fragrant. Add the drained beans, season with salt and pepper, and warm for about 5 minutes, stirring. Finish with the measured lime juice; add a splash of water if needed.
  3. Mash the cooked, drained potatoes with the vegan butter or oil and almond milk. Season with salt and pepper. Keep the mash soft and spreadable rather than loose or wet.
  4. Combine the diced tomatoes, onion, cilantro, optional jalapeño and juice of the lime. Season with salt. Drain off excess liquid before filling the wraps.
  5. Mash the avocados with the measured lime juice, garlic powder, salt and pepper. Leave a little texture if you like.
  6. Lay a warm wrap flat. Add a modest layer of potatoes, beans, drained pico and guacamole down the center. Fold in the sides, then roll carefully. Repeat with the remaining wraps, serving any extra filling alongside rather than forcing it into a fragile wrap.
  7. Serve straight away, seam-side down. If desired, warm briefly in a lightly oiled skillet, turning carefully; skip this if the wraps are already firm. These soft dosa wraps are more delicate than wheat tortillas.

Nutrition

Calories: 585kcalCarbohydrates: 83gProtein: 17gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 428mgPotassium: 1407mgFiber: 18gSugar: 4gVitamin A: 610IUVitamin C: 47mgCalcium: 111mgIron: 3mg

Notes

Starting point: The 40-minute estimate begins with ready-to-cook fermented dosa batter and boiled, drained potatoes. Making those from scratch adds soaking, fermentation and potato cooking time. Wraps: This adapted burrito uses 2 cups batter for four generous 9–10-inch wraps; keep them cooked but soft. Batter consistency and pan size affect yield. If a wrap cracks, serve it open with the fillings rather than forcing a roll. Filling: Drain the beans and pico well and avoid overfilling. Gluten-free: Check the batter and all packaged ingredients are vegan and gluten-free. Almond milk: Unsweetened soy or oat milk can replace it; check gluten-free certification for oat milk if needed. Storage: Refrigerate beans and potatoes promptly for three to four days and pico or guacamole for one to two days. Store components separately; assemble fresh for the best wrap texture. Reheat the cooked hot components to 165°F (74°C).

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