Ingredients Serves 3
- 1 onion
- 2 cloves garlic
- 1 tomato
- 2 tbsp oil
- 14 oz (400 g) canned kidney beans
- 1 tsp caraway seeds
- 1 tsp oregano
- 3/4 tsp salt
- 3 large lettuce leaves
- 3 cherry tomatoes
- 1/2 lime
- 1 ripe avocado
- 3 tortillas
Peel the onion and garlic cloves. Cut the onion into half-moon shaped slices, mince the garlic. Dice the tomato.
In a skillet heat up 2 tbs oil, add the onion and stir-fry for 5 minutes over medium heat. Then add diced tomatoes, caraway seeds, oregano and salt. Cook 5 minutes or until the tomato sauce thickens.
Next, add the beans (without liquid) and cook for further 3 minutes.
The bean filling is ready.
Wash and drain the lettuce leaves. You can use any lettuce of your choice.
Peel and slice the avocado. Slice the cherry tomatoes. Squeeze the lime juice.
Right before folding burritos, heat every tortilla. Place it on a hot frying pan and cook on each side for 10 seconds.
Place one tortilla in front of you on a flat surface. Place lettuce leave, bean filling and cherry tomato slices in the center of tortilla.
Next, add 3-4 avocado slices and drizzle one teaspoon of lime (or lemon) juice over the top.
Fold the side flaps of the tortilla over the filling.
Bring up the bottom flap with your thumbs, covering the burrito filling. Roll the burrito.
Now you a have a wonderful burrito roll. Cut it in half and enjoy!