Veggie Bean Burrito

One of my favourite recipes from the popular Chipotle Mexican Grill…an ideal for the breakfast, it is healthy and very easy to make with lots of  yummy veggies like shredded lettuce, onions, tomatoes and capsicum…

Ingredients

4 wheat flour tortillas (serves 2-3)

Can of boiled kidney Beans/black beans

2-3 garlic cloves, finely chopped

Chopped ginger

1 green chilli (optional)

2-3 chopped tomatoes

1 can (10 ounces) enchilada sauce (optional)/tomato sauce (if you don’t have enchilada sauce)

1 large capsicum, finely chopped

2-3 medium sized onions, finely chopped

Shredded lettuce

1 teaspoon chili powder

1 teaspoon dried leaf oregano, crumbled

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground pepper

Sour cream for garnish (optional)

2 tablespoon olive oil/vegetable oil

Cooking Method

1.  Take a sauce pan and add 1 tablespoon of olive oil. Once the oil is hot add the chopped garlic and ginger and stir fry. Now add 1 chopped tomato and stir for 2 minutes. Add salt, chilli powder, cumin powder and stir. Finally add the can of boiled kidney beans/black beans and cook for another 2 minutes. Now remove the refried beans from the pan and make a thick paste with the help of a food processor/mixer.

2.  Take another sauce pan and add the remaining olive oil. Stir fry the veggies– onions, capsicum, green chilli and add dried oregano and ground pepper over them for extra flavor. Cook for 2 minutes.

3.   Finally we prepare our wrap. Take one tortilla, slightly roasting it on a pan. Remove the tortilla from the pan and spread the refried beans, enchilada sauce/tomato sauce. Add one portion of the roasted onions and capsicum, sprinkle the chopped tomato and shredded lettuce for final garnish, adding some sour cream over it. Fold the tortilla making a wrap.  Cut the wrap into two and serve with your favourite nachos. Your yummy Bean Burrito is now ready to be served.