Summary

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

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Instructions

1. Cook the rice in the vegetable stock according to the instructions on the package.
2. 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.
3. Add the drained kidney beans, the boiled rice and the Salsa Mexicana, mix everything well, heat briefly and keep warm on a low heat.
4. 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.
5. Take the wrap out of the pan, add one sixth of the rice and vegetable filling and roll it up into a burrito.
6. As soon as all the burritos are rolled up, fry them briefly in the pan with a little butter or margarine until crispy brown.