35F This recipe is the perfect companion for my express flatbreads, to make delicious Burrito wraps ready in a few minutes. I often make it because in a short time I can prepare it both with meat and in a vegan version, simply by dividing the sauce into two different pans! Just remember to start at least a day before for the beans: soak for 10-12 hours and cook in water for 60-90 minutes (or 20-40 minutes in a pressure cooker). 60B Don't be scared 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 soaking, rinse the beans under running water and cook them in a large pot, maintaining the 1:3 ratio
When the water boils, add salt and, if you prefer, aromatic herbs such as bay leaf, sage, and rosemary
Cover the pot with a lid and cook on low heat for 60-90 minutes. At the end of cooking, drain and set aside
If you have a pressure cooker, follow the manufacturer's instructions. Generally, cooking will take 20-40 minutes
While cooking the beans, prepare the carrots and celery. Chop them in a food processor or with a sharp knife and sauté them with the oil in a pan over medium heat
As soon as they soften a bit, add the bell peppers already cut into thin strips to reduce cooking time and make 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 pâté, adjusting to taste
If you want the meat version, take a second pan and pour half of the sauce. Heat over medium heat and add the ground meat. Cover and cook for 10 minutes
Check the cooking of both sauces. Add the cooked drained black beans and cook for another 5-6 minutes
Now that both sauces are ready, taste and adjust with more miso or salt if needed
To fill the flatbreads, prepare 4 pieces of parchment paper large enough to hold an open flatbread
Spread 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 sauce in a central strip of the flatbread, not too wide and about 2 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 also at the top
Wrap 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 spread for crostini or 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 |
