Burritos de verano

[button link=”https://www.youtube.com/watch?v=T8yVHqPutgs” color=”blue”]We are listening to: Mapo Salato – Drunken Sara[/button]

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Hanging around the narrow streets of Valencia, we bumped into some nice street-art paintings and got the inspiration for the recipe of today. What came out are our burritos de verano: vegetarian street food Mexican-style.

This smooth combination of colors, textures and taste has given us very enthusiastic feed-backs, turning out to be also a perfect snack for 5 a.m. after-party cravings! Try them yourself and feel free to use your own imagination (and left-overs). But first let us explain to you why we have  picked such a combination of ingredients.

Avocado and fresh tomatoes are both cool in energy and so particularly suitable in summer time. The fresh cheese  we’ve  used here is queso de Burgos, a typical cheese from the Spanish region  of Castilla-Leon, which is very delicate in taste, soft and light. But you can either add some cottage cheese or ricotta (or Feta if you want to make tastier).

Red beans give a Mexican touch and provide a good source of proteins, even better if combined with bulghur, which comes from Middle East. Just a small clarification: bulghur is not simply cracked wheat but consists of whole wheat kernels soaked, steamed, dried and crushed, meaning it doesn’t need a long cooking. Finish garnishing with onions and parsley that warm up both the taste and the energy. Happy burritos to you!

Serves 8 -Easy– Prep time: 20 minutes (+ 1 hour to cook the beans and 15’ for the bulghur)

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You will need:

  • 2 avocados;
  • 150 g of red beans;
  • 150 g of bulghur;
  • 250 g of fresh cheese;
  • 1 onion;
  • 2-3 tomatoes;
  • a handful of chopped parsley;
  • 8 tortillas.

How to:

  1. Soak the beans in water for 2-6 hours and cook them in a big pot with boiling water for 1 hour;
  2. cook the bulghur in double amount of boiling water, covered, till it dries up;
  3. cut the avocados and chop them into small cubes;
  4. cut the onion in thin slices and the tomatoes in small pieces;
  5. mix everything with chopped cheese and parsley;
  6. warm up the tortillas for 1 minute in the microwave or about 5 in the oven (watch out to not get them burned!);
  7. simply fill the tortillas with all the ingredients and roll them up!

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