The vegetarian bean burrito (Burrito de frijoles)

A nice vegetarian burrito, delicious and healthy... Mixing beans with vegetables as outlined here brings a tasty and spicy taste, then gets combined with crisp salad leaves, cheddar cheese and yogurt, all rolled in soft, flour tortillas.

| Yield: 4 portions | Preparation: | Cooking time: | Total time: | | by:

The mexican burrito with beans


* 1 Tbsp. vegetable oil
* 1 onion, chopped
* 2 cloves garlic, pressed in
* 1 small green pepper, seeded and chopped
* 1 small red pepper, seeded and chopped
* 1 red chilli, seeded and finely chopped (optional)
* 1 teaspoon cumin powder
* 1 lb. of canned cooked beans, drained and rinsed
* 1 cup (175 g) corn kernels, frozen or canned
* 1 large tomato, chopped
* 1/4 cup (65 g) of tomato sauce
* 1 tablespoon red chile sauce,
* 2 tablespoons water
* 4 tablespoons chopped cilantro
* 1/2 romaine lettuce head, shredded thinly
* 1 cup Sharp Cheddar cheese, grated
* 1/2 cup (130 g) plain low-fat yogurt


1) Heat up the wheat tortillas. Meanwhile, prepare the filling. Heat oil in a large frying pan, add the onion, garlic and peppers and cook 3 minutes over medium heat, stirring, or until they begin to soften. Add red pepper (if used) and cumin, stir for another minute.

2) Place the beans on a dish and mash them completely with a fork (or a bean masher), pour them to the pan along with the corn and the chopped tomatoes. Pour in the tomato sauce and the chile sauce as well, then the water, and cook 4 minutes on low heat; the texture should be liquid but thick. Mix in the cilantro.

3) Serve while the beans mixture is hot, with the shredded lettuce, cheese and yogurt all in separate bowls so that your guests can help themselves. To make a burrito, first place some lettuce at the center of a tortilla, spoon over some bean mixture to taste, add grated cheese and top with a tablespoon of yogurt.

Roll it up and enjoy right away.

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easy mexican recipes