Burrito wrap

Preparation

1. STEP 1 OF 17

   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

2. STEP 2 OF 17

   Add the juice of one lemon to make the beans more digestible, or alternatively 1 teaspoon of baking soda

3. STEP 3 OF 17

   After the soaking time, rinse the beans under running water and cook them in a large pot, always in a 1:3 ratio

4. STEP 4 OF 17

   When the water boils, add salt and, if you prefer, aromatic herbs like bay leaf, sage, and rosemary

5. STEP 5 OF 17

   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

6. STEP 6 OF 17

   If you have a pressure cooker, follow the manufacturer's instructions. You will need approximately 20-40 minutes of cooking

7. STEP 7 OF 17

   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

8. STEP 8 OF 17

   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

9. STEP 9 OF 17

   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

10. STEP 10 OF 17

    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.

11. STEP 11 OF 17

    Check the cooking of both seasonings. Add the drained cooked black beans and let them cook for another 5-6 minutes

12. STEP 12 OF 17

    Now that both seasonings are ready, taste them and adjust with more miso or salt if necessary

13. STEP 13 OF 17

    To fill the flatbreads, prepare 4 large enough pieces of parchment paper to hold an open flatbread.

14. STEP 14 OF 17

    Lay each flatbread on the parchment paper and fill it with an even layer of mayonnaise and lettuce.

15. STEP 15 OF 17

    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

16. STEP 16 OF 17

    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.

17. STEP 17 OF 17

    Roll the burrito wrap in the parchment paper and let it rest for 10 minutes before serving

Suggestions

• Bowl

• Pan

• Parchment paper

• Food processor

• Pot

General Information

Analysis

Macronutrients (100 gr)