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Black bean burrito
Preparation
40 min
Difficulty
Easy
Servings
3
Preparation
1. Place the soy protein granules in a bowl and add water to rehydrate them. Let the soy rehydrate for 15 minutes.
2. Heat extra virgin olive oil in a skillet over high heat. Add the sliced shallot, diced carrots, and tomato paste. Sauté for 2 minutes.
3. Add the rehydrated soy granules and black beans. Let it cook for 5 minutes over high heat.
4. Season with salt, pepper, and add Tabasco. Mix well and remove from heat.
5. Assemble the burrito by placing the mixture in the center of a tortilla heated in the skillet.
6. Add the corn kernels and 4 slices of tomato.
7. Roll the tortilla over the filling, ensuring it's tightly wrapped and the edges are closed.
Serve the burrito hot, optionally cut in half.
Ingredients
- 1/2 cup (60 gr) of soy protein granules
- 1/2 cup (125 ml) of water for rehydrating
- 1/2 can of whole kernel corn
- 1/2 can of black beans, rinsed and drained
- 1 shallot, sliced
- 1 carrot, diced
- 2 tbsp (30 ml) of tomato paste
- 2 tbsp (30 ml) of extra virgin olive oil
- 1 tsp of tabasco sauce
- 1 ripe tomato, sliced
- 3 large whole wheat tortillas
