Vegetarian Burritos with Rice and Kidney Beans
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 wrap (s)
- 120 g rice
- 1 teaspoon, heaped vegetable stock powder
- 1 large red pepper (s)
- 1 onion (s)
- Jalapeños, pickled
- some rapeseed oil for frying
- 1 can kidney beans, approx. 255 g drained weight
- 250 ml salsa
- salt and pepper
- cumin powder
- 75 g Gouda cheese, rated
- some butter or margarine
Print Recipe
Pin Recipe Instructions
- Cook the rice in the vegetable stock according to the instructions on the package.
- Fry the chopped peppers and onions in a little rapeseed oil in a pan. If you like it spicy, you can also add pickled jalapeños. Season the vegetables with salt and pepper and, if you like, a little cumin.
- Add the drained kidney beans, the boiled rice and the Salsa Mexicana, mix everything well, heat briefly and keep warm on a low heat.
- It is best to fry the tortilla wraps one after the other in a non-stick pan over medium heat with a little butter or margarine for about a minute. Turn over, add some grated cheese and heat for another minute until the cheese has melted slightly.
- Take the wrap out of the pan, add one sixth of the rice and vegetable filling and roll it up into a burrito.
- As soon as all the burritos are rolled up, fry them briefly in the pan with a little butter or margarine until crispy brown.
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