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Vegetarian Burrito



  • Flour tortillas 8
  • Precooked cranberry beans (borlotti) 1 cup (250 g)
  • Corn ? cup (140 g)
  • Mushrooms (champignon) 1 cup chopped (100 g)
  • Medium red bell pepper 1
  • Small white onion 1
  • Vine tomatoes 1
  • Small zucchini 1
  • Iceberg lettuce 3 leaves
  • Extra virgin olive oil 4 tablespoons
  • Black pepper to taste
  • Fine salt to taste


Start with the flour tortillas; you can make them yourself following the recipe on our website.

Then prepare the vegetables: thinly slice the onion, dice the zucchini and tomato into rather small cubes, julienne the bell pepper and iceberg lettuce leaves, and thinly slice the mushrooms. Drain the cranberry beans (borlotti) and corn. In a large skillet, heat 4 tablespoons of olive oil and sauté the onion; then add the mushrooms, bell pepper, and zucchini. Next, add the cranberry beans, corn, tomato, and iceberg lettuce.

Season with salt and pepper and cook for 10 minutes with the lid on, stirring occasionally until ready. Warm the tortillas in the microwave or on a non-stick pan, place some of the vegetable mixture in the center, and fold two sides of the tortillas over it, as if forming a tube, and then fold the other two sides, shaping the tortilla into a little pouch: prepare the other 3 tortillas in this way. Serve the vegetable burritos hot, accompanied by guacamole and bean cream.

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