Vegetable burrito

 

Burritos can be made with any filling. The main thing is to wrap it in a soft wheat tortilla and make sure to make it spicy. So don't be afraid to add chili peppers and other spices. Try also putting several types of chili in the filling: habanero, piri piri or jalapeno. And also make a vegetarian version of the burrito: eliminate the meat component, replacing it with beans.

Sweet potato - 1 pc. = 80 g

Chili pepper - 1 pc. = 15 g

Salt - 1 pinch = 1 g

Olive oil - 2 tbsp. l. = 34 g

Red Onion - 1 pc. = 75 g

Ground black pepper - 1 pinch = 1 g

Cumin - 1 tsp. = 4 g

Lime juice - 2 tsp . = 10 g

Cheddar - 400 g

Cilantro - 1 bunch = 30 g

Ground chili pepper - 1 tsp = 5 g

Black beans - 1 cup = 150 g

Tortilla - 3 pcs. = 180 g

Wash the vegetables and herbs. Peel the onion and sweet potato. Remove the stalk and seeds from the chili pepper. Rinse the beans. Prepare the baking dish.

Soak the beans for at least 4 hours. Put it in a saucepan with water and cook after boiling for about 1-1.5 hours. When the beans are soft, flip them into a colander and let the water drain completely.

Cut the sweet potato into small cubes. Fry in a hot frying pan with olive oil.

Finely chop the cilantro. Cut the onion into small cubes. Add the chopped products to the sweet potato. Put the beans in the same place. Add salt and pepper.

Chop the chili. Add the remaining ingredients to the pan.

Add cumin and ground chilli. Pour in the lime juice. Stir and simmer under a lid for 7-10 minutes.

Place the filling on the tortillas. Roll up the tortillas and place them in a baking dish.

Grate the cheddar. Sprinkle the cheese over the burrito blanks. Place in a preheated 200 °C oven for 20 minutes.

Serve the whole burrito or cut each tortilla in half.