My dear foodies,

We continue with another Mexican food special I don’t know about you, but I love the nuances of flavors that can be found in Mexican food, and the best thing is that the recipes are super cheap and super easy to make. A curious fact is that most of the dishes in this country are based on corn, and this is because corn is originally from Mexico and emerged thanks to technology developed thousands of years ago by the Aztec culture, then the Mayas and later the Incas. Of course, you can find an incredible variety of recipes depending on which country in North and Central America you visit and even the regions within those countries. Each country has a totally different way of valuing and preparing corn. However, today we will continue to focus on Mexican food and we will prepare some delicious Mexican burritos in a vegan version.

Mexican Burritos: vegan version

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My secrets INGREDIENTS

(for 4 portions):

♡ 250g Black beans

♡ 250 g Laurel leaf

♡ 1 Ground chili

♡ 5 g Sunflower oil

♡ 1 Onion

♡ Salt

♡ 1 Red pepper

♡ 1 Green pepper

♡ Extra virgin olive oil

♡ 3 gGarlic salt

♡ 4 Wheat Tortillas

PREPARATION

Preparation time: 20min
Cooking time: 50min
Total: 70min

Our first step is to start washing the black beans. They almost always come with pebbles or remains of weeds and soil, so it is very important to wash them repeatedly to remove as many impurities as we can. It is necessary that you follow the recipe instructions and leave the beans soaking the night before as this will moisturize them and help them cook faster.

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Then cook the black beans in a pressure cooker. If you cook in a normal pot, it would take a long time, so the pressure cooker will save us time. We can cook for about 30 minutes with plenty of water to cover all the beans - this is very important.

Remove the excess water from cooking with a strainer, but drain it into another container - do not pour away the liquid because we need it in the recipe.

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Now we will heat well our best frying pan with a little oil to fry our beans. When the pan is very hot, first aromatize the oil with half of the ground chili, and add the beans to the frying pan, stir very well, take advantage of the time to season, and then while the rest of liquid dries, we will begin to crush the beans with the help of a fork. Now is the moment to use our excess liquid which we need to pour onto the beans and we must pour just enough to make a very soft but at the same time consistent.

The next step is to make the vegetable stuffing. Cut the peppers, the onion and cut them into thick strips and what we will do is sauté in a very hot pan with at least 3 tablespoons of olive oil, for 3 or 4 minutes on high heat and then go down to half to finish sautéing, take advantage of seasoning and continue stirring until we remove from the fire.

There are tortillas based on wheat but the ones we will use are based on corn starch with a little wheat flour. We will place our tortillas in a pan to heat enough to have a consistency which is easy to manipulate and fold, so only about 30 seconds per tortilla will suffice.

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And now we will proceed to assemble our long-awaited burritos. In each tortilla we will put a layer of our mashed beans, and on the next layer our sautéed vegetables. The tortilla should be folded like an envelope, and placed on the frying pan again to seal a little. If you want to roast the burritos, you can do so. I leave that up to you. When the burrito is ready, take it out of the frying pan and serve immediately.

If someone asks me what I can accompany these burritos with, what do you think I would say? Well, guacamole of course! Or you could also make a tomato salad with avocado, or another salad of your choice.

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I let you try this recipe and tell me what you think! ;)