Burrito with Beans

by Editorial Staff

A simple recipe for a delicious lean bean burrito.

Cook: 15 mins

Servings: 2


  • Tortilla – 2 pcs.
  • Onions – 1 pc.
  • Celery – 2 petioles
  • Carrots – 1 pc.
  • Peking cabbage – 150 g
  • Champignons – 150 g
  • White beans in their own juice – 200 g
  • Parsley – a few twigs
  • Salt to taste
  • Ground black pepper – taste
  • Tomato sauce – 2-3 tablespoon
  • Vegetable oil – 2-3 tablespoon.
  • Pepper or hot sauce – to taste
  • Sugar – optional


  1. The beans must be rinsed under running water. Wash the onions and carrots, peel the vegetables. Fry the onions and carrots in a small amount of vegetable oil until soft. Add finely chopped mushrooms, turn the heat down, cook for 5-7 minutes.
  2. Add thinly chopped celery, fry for 5 minutes. Cut thinly Chinese cabbage, add to the pan along with the beans, cook for another 10 minutes. Dissolve the tomato sauce in half with water, pour into the pan, and cook until the sauce thickens in the pan.
  3. Season the dish with salt and pepper to taste. Hot peppers or sauce can be added if desired. If the sauce is sour, add a pinch of sugar. Chop greens, chop, add to the pan with vegetables, stir. Turn off the stove, cover, and let stand for a few minutes to allow the aromas to mix.
  4. Place the bean filling in the tortilla and serve. Burrito with beans is ready, enjoyable.

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