Vegetarian Burritos

Ingredients

• 1 Red Onion
• 2 Tomatoes
• 2 tbsp oil (20 ml)
• 2 Garlic cloves
• 1 small green bell pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp Dried oregano
• Salt
• Pepper
• 1 can kidney beans (drained weight about 450 g)
• 8 ready-made tortillas
• oil for frying
• 0.5 bunch cilantro

Instructions

1. 1.

   Boil tomatoes, shock in cold water, peel and dice small.

2. 2.

   Peel onion, finely chop three quarters and slice the rest into thin rings. Heat oil in a pan, add chopped onions and sauté for 5 minutes over medium heat, then add garlic and press it in.

3. 3.

   Clean bell pepper, wash and dice. Add pepper and tomatoes to the pan. Season with chili, cumin, oregano, salt and pepper, cover and steam for another 5 minutes. Rinse kidney beans under cold water and drain. Mix into the vegetables, cover and cook for about 10 more minutes.

4. 4.

   Turn tortillas one by one in a pan with a little hot oil until they are soft and pliable. Spread vegetable filling on warm tortillas. Wash cilantro, shake dry and pluck leaves. Roll up vegetarian burritos and garnish with cilantro and remaining red onion slices.