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Recipe by ZiaCris DispensAttiva
🌯 This recipe is the perfect companion to my express flatbreads, for making delicious Burrito wraps ready in just 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 seasoning between two different frying pans! Just remember to start at least a day ahead for the beans: soak them for 10–12 hours and cook them 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 little long, but it is worth it!
Step 1 of 17: First, soak the black beans for 10–12 hours in a large pot. The ratio is 1:3, that is, 300 g of beans in 900 g of water
Step 2 of 17: Add the juice of one lemon to make the beans more digestible, or alternatively 1 teaspoon of baking soda
Step 3 of 17: Once the soaking time has elapsed, rinse the beans under running water and cook them in a large pot, again using a 1:3 ratio
Step 4 of 17: When the water boils, add the salt and, if you prefer, herbs such as bay leaf, sage and rosemary
Step 5 of 17: Cover the pot with a lid and cook over low heat for 60–90 minutes. At the end of cooking, drain them and set them aside
Step 6 of 17: If you have a pressure cooker, follow the manufacturer's instructions. You will need approximately 20–40 minutes of cooking time
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 the oil in a frying pan over medium heat
Step 8 of 17: As soon as they have softened slightly, add the peppers, already cut into thin strips, to reduce the cooking time and ensure they cook evenly with the other vegetables. Deglaze with 100 ml of white wine
Step 9 of 17: When they seem evenly cooked, lower the heat and add 1 tablespoon of lentil miso and all the tomato passata with onions. Also add the chili paste, adjusting the amount to taste
Step 10 of 17: If you also want the meat version, take a second frying pan and pour in half of the seasoning. Turn the heat to medium and add the ground meat. Cover and cook for 10 minutes.
Step 11 of 17: Check the cooking of both seasonings. Add the drained cooked black beans and cook for another 5–6 minutes
Step 12 of 17: Now that both seasonings are ready, taste them and adjust with more miso or salt if necessary
Step 13 of 17: To fill the flatbreads, prepare 4 fairly large pieces of parchment paper to hold an open flatbread.
Step 14 of 17: Place each flatbread on the sheet of parchment paper and fill it with an even layer of Mayonnaise and lettuce.
Step 15 of 17: Using a spoon, place the meat or vegan seasoning in a central strip of the flatbread, not too wide and a couple of centimeters away from the top and bottom edges
Step 16 of 17: Now close the wraps. Bring the left flap toward the center. Fold the top and bottom edges toward the center over the filling. Now roll everything toward the right flap until you have a tightly closed roll, including at the ends.
Step 17 of 17: Roll the burrito wrap in the sheet of parchment paper and let it rest for 10 minutes before serving
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Eggs, Soy, and Celery
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 291 kJ70 kcal |
| Fat | 0.84 g |
| of which saturated fatty acids | 0.21 g |
| Carbohydrates | 8.13 g |
| of which sugars | 2.94 g |
| Fibre | 2.44 g |
| Protein | 6.04 g |
| Salt | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
