Veggie Burritos

Ingredients

For tortilla

• Refined flour (140 g)

• Whole wheat flour (70 g)

• Fresh parsley, chopped (1/2 cup) ‡

• Salt, to taste

• Baking powder (5 g or 1 tsp)

For filling

• Olive oil (2 tsp)

• Garlic, minced (2 tsp) ‡

• Bell peppers, sliced (1/2 cup) ‡

• Rice, cooked (1/2 cup)

• Onions (¼ cup sliced, ¼ cup chopped) ‡

• Tomatoes, chopped (quarter cup) ‡

• Green chilies, sliced (2 pieces) ‡

• Red kidney beans, cooked (1 cup)

• Tomato ketchup (30 ml or 3 tbsp) ‡

• White Wine Vinegar (100 ml or ½ cup plus 1 tsp)

• Iceberg lettuce, shredded (1/2 cup) ‡

• Tomato Salsa (1/2 cup) ‡

• Guacamole (1/2 cup) ‡

• Vegan Queso (1/2 cup) ‡

‡: available in Tall Tree Organic Subscription

Method

Serves 3

1. Gather all the ingredients.

2. Put the ¼ cup sliced onions into a bowl of vinegar (1/2 cup) and soak for an hour.

3. To prepare the tortilla:

• In a bowl, mix all of the tortilla ingredients.

• Add water and knead the dough until soft.

• Cover the bowl with cling wrap. Keep aside for 20 minutes.

1. To prepare the bean and rice fillings:

• In a pan over high flame, add 1 tsp olive oil and sauté the minced garlic. Once golden brown, add bell peppers and rice. Toss together for a minute. Remove mixture into a bowl.

• In another pan over medium flame, add 1 tsp olive oil. Sautee chopped onions, tomatoes and green chilies. Once golden brown, add the kidney beans. With a spatula, press the beans so that they get cooked.

• Once the beans are mashed together, add the tomato ketchup and a teaspoon of vinegar. Remove into a separate bowl.

1. Once the dough is ready, divide into three parts and roll each into a round tortilla.

2. One by one, cook the tortillas in a non-stick pan over high flame. Toast on both sides for about 30 seconds each, twice (2 minutes total). Add a little olive oil to the pan to soften the tortilla as needed.

3. Place the cooked tortilla on a flat surface. In three different layers, add 1/3 cup refried beans, 1/3 cup rice and 2 tbsp salsa, guacamole and queso. Top with shredded lettuce and pickled onions. Roll up nicely and if required reheat on pan. Repeat for other two tortillas.

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