Vegetarian Burrito
by Editorial Staff
The vegetable version of the delicious Mexican dish is the burrito, but this menu has an ounce of meat on it, so anyone on a vegetarian menu can make it.
Cook: 30 mins
Servings: 6
Ingredients
- Tomatoes2 pieces
- Red canned beans 400 g
- Dried oregano 1 teaspoon
- Green salad 6 pieces
- Lime 1 piece
- Garlic 2 g
- Vegetable oil 4 tablespoons
- Caraway 1 teaspoon
- Salt 1 teaspoon
- Cherry tomatoes6 pieces
- Avocado 2 pieces
- Bow 1 piece
- Wheat tortillas 6 pieces
Directions
- Peel the onions and garlic. Cut the onion into thin half-rings, finely chop the garlic. Cut the tomatoes into cubes. Heat 2 tablespoons in a skillet. l. vegetable oil, add onion, and fry over medium heat for 5 minutes, stirring frequently. Then add chopped tomatoes, cumin, oregano, salt and cook for another 5 minutes. The tomato sauce should thicken.
- Add the canned beans (no liquid) and cook for about 3 more minutes. So, the basic stuffing is ready. Now prepare the vegetables – rinse the lettuce, cut into slices of avocado and slices of cherry tomatoes. You are using lime juice.
- The tortillas should be reheated just before wrapping the burrito. Place the tortilla in a hot skillet for 10 seconds on each side. We begin to layout the filling. Place the lettuce first (you can also use spinach, arugula). Put 2 tablespoon on top. l. beans, on top of it – cherry tomatoes (a few circles, I put 4-5 circles).
- Place a few slices of avocado on top and drizzle with a teaspoon of lime juice. Bend the side flanks of the tortilla and if equipped. Use your thumbs to lift the bottom edge of the flatbread, cover the filling, and roll the burrito away from you.
- To make it easier to eat, you can wrap the burrito in foil. Cut the burritos in half before serving.
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