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🌯 This recipe is the perfect companion to my express flatbreads, for making delicious Burrito wraps ready in just a few minutes. I often make it because, in a short time, I can prepare it both with meat and in a vegan version, simply by dividing the seasoning between two different frying pans! Just remember to start at least a day ahead for the beans: soak them for 10–12 hours and cook them in water for 60–90 minutes (or 20–40 minutes in a pressure cooker). 😋 Don't be intimidated by the many steps. The process is a little long, but it is worth it!
First, soak the black beans for 10–12 hours in a large pot. The ratio is 1:3, that is, 300 g of beans in 900 g of water
Add the juice of one lemon to make the beans more digestible, or alternatively 1 teaspoon of baking soda
Once the soaking time has elapsed, rinse the beans under running water and cook them in a large pot, again using a 1:3 ratio
When the water boils, add the salt and, if you prefer, herbs such as bay leaf, sage and rosemary
Cover the pot with a lid and cook over low heat for 60–90 minutes. At the end of cooking, drain them and set them aside
If you have a pressure cooker, follow the manufacturer's instructions. You will need approximately 20–40 minutes of cooking time
While the beans are cooking, prepare the carrots and celery. Chop them in a food processor or with a sharp knife and sauté them with the oil in a frying pan over medium heat
As soon as they have softened slightly, add the peppers, already cut into thin strips, to reduce the cooking time and ensure they cook evenly with the other vegetables. Deglaze with 100 ml of white wine
When they seem evenly cooked, lower the heat and add 1 tablespoon of lentil miso and all the tomato passata with onions. Also add the chili paste, adjusting the amount to taste
If you also want the meat version, take a second frying pan and pour in half of the seasoning. Turn the heat to medium and add the ground meat. Cover and cook for 10 minutes.
Check the cooking of both seasonings. Add the drained cooked black beans and cook for another 5–6 minutes
Now that both seasonings are ready, taste them and adjust with more miso or salt if necessary
To fill the flatbreads, prepare 4 fairly large pieces of parchment paper to hold an open flatbread.
Place each flatbread on the sheet of parchment paper and fill it with an even layer of Mayonnaise and lettuce.
Using a spoon, place the meat or vegan seasoning in a central strip of the flatbread, not too wide and a couple of centimeters away from the top and bottom edges
Now close the wraps. Bring the left flap toward the center. Fold the top and bottom edges toward the center over the filling. Now roll everything toward the right flap until you have a tightly closed roll, including at the ends.
Roll the burrito wrap in the sheet of parchment paper and let it rest for 10 minutes before serving
Bowl
Frying pan
Parchment paper
Food processor
Pot
You can store the filling to use in other flatbreads or sandwiches
If you have cooked beans left over, you can use them to make a delicious truffle-flavored spread for crostini, or a sweet version by adding carob syrup and chocolate.
Italia, Lazio
| Energy (kcal) | 69.62 |
| Carbohydrates (g) | 8.12 |
| of which sugars (g) | 2.95 |
| Fat (g) | 0.84 |
| of which saturates (g) | 0.2 |
| Protein (g) | 6.05 |
| Fibre (g) | 2.45 |
| Salt (g) | 0.18 |
