Carrot noodles with rosemary
2020-08-13 / test@t
Vegetarian burrito - Mexican tortilla roll with avocado, beans and corn
Burrito, which translates as "donkey," is a Mexican national dish. Rumor has it that the Mexican merchant Juan, nicknamed the Donkey, traded on the border of Texas and Mexico. And he drove the products, wrapping them in a cake. In order not to spoil. Is it logical? But here's what's interesting. Burritos were first prepared in Spain. They called this dish shawaruma. Isn't our shawarma from there? Oh, and this is a mysterious dish. But how delicious!
Ingredients
- tortilla flatbread 2 pcs.
- avocado 1 pc.
- bell pepper 1 pc.
- red onion 1 pc.
- jalapeno 20 g
- garlic 1 tooth.
- soy sauce 40 ml
- canned corn 1 can
- red beans 1 can
- pureed tomatoes 200 g
- chili pepper ground 1/4 tsp
- ground coriander 0.5 tsp
- cumin ground 0.5 tsp
- cilantro 1-2 vet.
STEP-BY-STEP COOKING RECIPE
Step 1
Chop the onion and jalapenos into small pieces. Chop the garlic finely. Preheat a skillet with 1 tbsp. vegetable oil. Fry the onions over medium heat for 1-2 minutes. Add the beans after draining the liquid from the jar. Fry, stirring occasionally for 3-4 minutes. Add garlic, coriander, cumin and chili. Add hot chili pepper strictly to taste. Pour in the soy sauce. Add jalapenos to taste. Stir.
Step 2
Add corn after draining the can. Salt. Pour in the tomatoes. Simmer for 2-3 minutes. Remove from heat. Peel the avocado and cut into strips. Cut the pepper into strips. Chop 1 sprig of cilantro. Leave the second for decoration. Place the tortilla on the table. Place the beans in the sauce, avocado, pepper and cilantro on the tortilla. Roll into a roll, tucking the edge on one side. Dry in a dry skillet or in the oven under the grill. Garnish with the leftover cilantro leaves. Serve the burritos immediately warm.
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