Drain the beans and place in a pressure cooker with ½ chopped onion, garlic and 2 cups water. Close the cooker and wait till you hear the first whistle from the cooker. Reduce the flame and cook for 20 minutes. Now remove cooker from the flame. When the pressure drops, open the cooker and with a potato masher, mash the beans well.

Heat oil in a pan and add the chopped onions. Fry till it gets light brown. Now add the tomato puree and stir for a minute. Add the mashed beans, salt and red chilli powder. Mix it well. Bring to a boil. Lower the flame and cook, till a thick bean paste is ready. Now keep it aside.

Heat oil in a pan. Cook onions and garlic till they get soft. Add ½ cup French beans and carrots. Stir-fry for 2-3 minutes on moderate flame till it's tender and yet crisp. Add the mushrooms and stir for 1-2 minutes. Lastly, add cabbage, paneer, coriander, wine (optional), vinegar, 1 tsp salt, ½ tsp red chilli flakes and ½ tsp pepper or as per your taste. Cook for 2-3 minutes. Remove from the flame. Mix well and add the jalapenos.

Mix all ingredients of the salad in a bowl and toss them together lightly.

To assemble the Burrito, spread a very thin layer of refried beans on a tortilla, covering all edges with bean paste. This helps stick better. Place some filling in a row in the centre. Sprinkle 1 tbsp boiled rice on it. Put some salad. Fold over and roll forward to get a roll. Repeat with the remaining tortillas.

Pre-heat Oxy Fryer for 5 minutes. Keep the burrito in fry basket and close it properly. Keep Oxy Fryer at 180°C for 15-20 minutes. Serve whole or cut into pieces, topped with some ready salsa and salad.