🌯 This recipe is the perfect companion to my express flatbreads, to make delicious Burrito wraps ready in just a few minutes. I often make it because in a short time I can make it both with meat and in a vegan version, simply by dividing the seasoning into two different pans! Just remember to start at least a day in advance for the beans: soak for 10-12 hours and cook in water for 60-90 minutes (or 20-40 minutes in a pressure cooker). 😋 Don't be intimidated by the many steps. The process is a bit long, but it's worth it!
First, soak the black beans for 10-12 hours in a large pot. The ratio is 1:3, meaning 300g of beans in 900g of water
Add the juice of one lemon to make the beans more digestible, or alternatively 1 teaspoon of baking soda
After the soaking time, rinse the beans under running water and cook them in a large pot, always in a 1:3 ratio
When the water boils, add salt and, if you prefer, aromatic herbs like bay leaf, sage, and rosemary
Cover the pot with a lid and let it cook on low heat for 60-90 minutes. At the end of cooking, drain them and set aside
If you have a pressure cooker, follow the manufacturer's instructions. You will need approximately 20-40 minutes of cooking
While the beans are cooking, prepare the carrots and celery. Chop them in a food processor or with a sharp knife and sauté them with oil in a pan over medium heat
As soon as they are slightly wilted, add the peppers already cut into thin strips, reducing the cooking time and making them uniform with the other vegetables. Deglaze with 100ml of white wine
When they seem evenly cooked, lower the heat and add 1 tablespoon of lentil miso and all the onion tomato puree. Also add the chili paste, adjusting to taste
If you also want the meat version, take a second pan and pour in half of the seasoning. Turn on medium heat and add the ground meat. Cover and let it cook for 10 minutes.
Check the cooking of both seasonings. Add the drained cooked black beans and let them cook for another 5-6 minutes
Now that both seasonings are ready, taste them and adjust with more miso or salt if necessary
To fill the flatbreads, prepare 4 large enough pieces of parchment paper to hold an open flatbread.
Lay each flatbread on the parchment paper and fill it with an even layer of mayonnaise and lettuce.
With a spoon, place the meat or vegan filling in a central strip of the flatbread, not too wide and a couple of cm away from the top and bottom edges
Now let's close the wraps. Bring the left flap towards the center. Fold the top and bottom edges towards the center over the filling. Now roll everything towards the right flap until you get a well-closed roll at the ends.
Roll the burrito wrap in the parchment paper and let it rest for 10 minutes before serving
Bowl
Pan
Parchment paper
Food processor
Pot
You can store the filling to stuff other flatbreads or sandwiches
If you have leftover cooked beans, you can use them to create a delicious truffle-flavored spreadable cream for crostini or in a sweet version by adding carob syrup and chocolate.
Italia, Lazio
| Energy (kcal) | 72.53 |
| Carbohydrates (g) | 7.47 |
| of which Sugars (g) | 5 |
| Fat (g) | 0.67 |
| of which Saturates (g) | 0.19 |
| Protein (g) | 6.7 |
| Fiber (g) | 4.25 |
| Sale (g) | 0.06 |
