Tortilla with chicken, cherry tomatoes and avocado
single courses from South America
Burrito veg with beans and pico de gallo
Burrito veg with beans and pico de gallo
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Sometimes a nice vegan fat burrito is just what it takes to satisfy hunger in a fun and colorful way!
preparation
step 1
Wash, clean and cut into small cubes the tomatoes, onion and chillies. Combine the vegetables in a bowl and season with salt, extra virgin olive oil, lime juice, parsley and chilli pepper to taste. Mix well and keep aside.
step 2
In a pan, fry the whole clove of garlic and when it is browned add the beans and corn. Season with salt, pepper, paprika and cumin and sauté for a few minutes to flavor.
step 3
Cut the avocado into thin slices and season with a pinch of salt and lime juice. Boil the rice in boiling salted water, drain it al dente and rinse it under cold water to stop cooking and wash away the starch.
step 4
Season it with a few tablespoons of the pico de gallo sauce. Take a tortilla and place in the middle a little sautéed beans, rice and pico de gallo, a few slices of avocado and salad.
step 5
Fold the two sides of the tortilla inside on the filling, then lift the base and roll up the burrito. Keep it closed by helping with a toothpick or by wrapping it in tinfoil.
step 6
Cut the burrito in half with a diagonal cut and serve. If you want you can heat the burrito first in a hot padel for a few minutes and then season. Enjoy your meal!