Breakfast Burrito
Servings: 3
Ingredients
- 400 grams Kidney beans - drain the brine
- 4 Large Tortilla Wraps
- 1 Large Onion - sliced
- 5 Garlic cloves - minced
- 70 grams Tomato Paste
- 3 Tbsp Olive oil
- ½ cup Water
Spices
- 3 tsp Garam Masala
- 1 tsp Turmeric
- 1½ tsp Paprika
- 1½ tsp Cumin seeds
- ½ tsp Black pepper
- ½ tsp Salt
Fillings
- 1 Tbsp Jalapeno peppers – chopped
- 2 Tbsp Black olives
- 40 g Cheddar cheese
- ¼ cup Fresh Parsley - chopped
Instructions
- Prepare the ingredients: Slice the onion and mince the garlic cloves. Drain the red kidney beans brine. Prepare the ingredients like cumin seeds, garam masala, paprika, turmeric, black pepper, salt, tomato paste, Jalapenos, black olives, cheddar cheese, water, fresh parsley, and olive oil.
- Sauté the aromatics and spices: Add the olive oil, onion, and garlic to a preheated pot on medium-low heat. Sauté the aromatics for two minutes, and then add spices, such as cumin seeds, garam masala, paprika, turmeric powder, black pepper, and salt. Immediately mix the oil and spices and cook for one minute while continuously stirring. Pour additional oil if the spices become dried.
- Simmer the beans and add the fillings: Add tomato paste, beans, and water to the pot and stir to mix the ingredients. Cook the beans with the lid closed for ten minutes. When the kidney beans are cooked, add the fillings, such as black olives, fresh parsley, and Jalapenos. Stir to mix all the ingredients.
- Fill, grill, and serve: Lay the tortilla, add a generous amount of beans and fillings along the centre line, add the cheese on top, and gently close the tortilla without spilling out the beans. Then, use a grill pan to heat the tortilla on medium-low heat. Grill for one minute on each side, and then serve the burrito while it’s still warm.