Fast, delicious, and freakin' healthy

Bean Burittos

One of our favorite recipes, this beautifully balanced burrito is hissing and warm, but does not leave a feeling of heavy belly.
1 ratings
  • Super easy
  • 30 minutes
  • 45 minutes
  • 4 burittos

Ingredients

  • 2 tomatoes
  • 0,5 head of a lettuce salad
  • 2 red onions
  • 1 clove of garlic
  • 1 avocado
  • fresh coriander
  • 250 g tomato puree
  • 1 tablespoon ketchup
  • 1 can (400 g including juice) red beans
  • Gouda / Edam cheese
  • 4 tortille
  • cup of jasmine rice (2 deci)
  • 1 teaspoon of lemon juice
  • spices:
    • marjoram
    • oregano
    • roman cumin
    • coriander
    • Red pepper
    • (both sweet and pungent)
    • Guacamole spices (optional – in the store lives among Mexican things)

Instructions - Bean Burittos

  1. Put the rice in a smaller pot – approximately 1 cup of rice by pouring twice the amount of water, season with salt and cook under the lid on small heat. Rice is cooked when it soaks up all the water (20 minutes)
  2. In a pan in oil fry 1 finely chopped red onion for 2-3 minutes. Meanwhile, pour the canned beans into a strainer and rinse thoroughly with water to get rid of the canned water. Then add beans and let it cook together for about 15 minutes on medium heat, at the end we can gently crush it to form a bean mixture. Then add 150 g of tomato puree, 1 tablespoon of ketchup, squeezed clove of garlic and season with cumin, marjoram, oregano, pepper and salt.
  3. In a separate bowl prepare salsa – cut tomatoes and the second red onion as finely as we can. Put about 1.5 tomatoes and 0.75 onions in a bowl and mix with the sliced ​​coriander, a teaspoon of lemon juice, the remaining puree and season with coriander, salt and spicy pepper. Keep aside the rest of the sliced ​​tomatoes and onions.
  4. In another separate bowl, prepare Guacamole – cut the avocado in half, remove the seed, and scoop it out with a spoon. Put it in a bowl and crush it with a fork. Add the chopped quarter of onion and half the tomato, left over from the previous step, 2.5 tablespoons of lemon juice, season with salt and season with ground coriander and possibly Mexican or Guacamole spices.
  5. Prepare sliced lettuce on the plate. Heat the tortillas from each side on a pan, or in an oven or a microwave (just for a minute so that they do not harden) and fill them in layers, first rice, then bean mixture, grated cheese, guacamole and salad. Then wrap the tortilla like a pancake and try to close it at one end so that the inside doesn’t fall out. Serve with salsa as a side dish

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