Burrito with bean and coriander cream served with AVIKO Sweet potato fries
2-4
15-25
Main required ingredient
AVIKO Sweet potato fries
4 wheat tortillas
Filling:
1 chopped onion
2 cloves of garlic pressed through a press
1 small green pepper, seeded and thinly sliced
1 chili, seeded and thinly sliced
1 teaspoon of cumin powder
1 can of cooked beans, drained and patted dry
100g of canned corn
1 large tomato, chopped
1 tablespoon of Tabasco sauce
2 tablespoons of water
4 tablespoons of chopped coriander
1 romaine lettuce, torn
1 mozzarella, sliced
130g of low-fat yogurt
oil
salt and pepper
AVIKO Sweet potato fries prepare as suggested on the package.
Burrito:
1. Start by preparing the filling: heat the oil in a pan, add chopped onion, garlic and chili and fry for 3 minutes over medium heat until the onion is translucent. Add cumin and mix.
2. Blend the beans until they obtain a creamy consistency. If necessary, add water and place in the pan with chopped tomatoes.
3. Add Tabasco, water and cook over medium heat. The consistency should be creamy but thick. Add chopped coriander and mix thoroughly.
4. Place the lettuce, mozzarella and yogurt into separate bowls.
5. Place lettuce in the center of the tortilla, then two tablespoons of bean cream, grated cheese and a tablespoon of yogurt, pepper and a handful of corn.
6. Finally, add the prepared AVIKO Sweet potato fries and roll them up to form a burrito.
7. Cut each buritto diagonally, in half and place on a plate with an additional portion of fries and an additional portion of filling.
Good tip:
Instead of wheat tortillas, you can use whole grain tortillas, and you can additionally enrich the dish with a slice of cheese and bake the buritto for 2-3 minutes in the oven so that the cheese melts.
