Burritos

This one looks lengthy and complicated but is really quick and simple.

You Need
Flour tortillas 4 nos.
Refried beans ½ cup
Shredded lettuce 1 cup
Salsa Fresca ¼ cup
Avocado dip (Guacamole) ½ cup

Before we proceed to main recipe, sub-recipes are here

Refried Beans:

You Need
Black beans 2 ½ cups
Onion, diced 1 no.
Melted butter ½ cup
Salt As required

1.Rinse the beans, place in a large bowl and soak in cold water for 12 hours &
then drain.
2.Place the soaked beans and onion in a pan with enough water and bring to a
boil.
3.Reduce heat, cover and simmer until beans are tender.
4.Drain, reserving 1 cup of the liquid.
5.Coarsely puree the beans, stir in the butter and return mixture to the pan.
6.Cook, stirring continuously till the butter is absorbed & season with salt.


Salsa Fresca
You Need
Green chilies, chopped 2 tsps.
Fresh red chilies, chopped 2 tsps.
Onion, Chopped ½ cup
Spring onion, chopped ¼ cup
Tomatoes, chopped 1 cup
Lemon juice 3 tbsps.
Freshly ground pepper ½ tsp.
Salt To taste

1.Combine all the ingredients in a large bowl and mix well.
2.Add salt and pepper according to taste.
3.For variation, add capsicum (red, green or yellow).
4.You may also add corn or other seasonal vegetables.
5.To store, refrigerate the salsa in tightly sealed glass jars.

Avacado Dip
1 large or 2 small avocados
1 (8 oz.) cream cheese
1/2 c. diced fresh tomato
1/4 c. finely diced onion
1 tbsp. lemon juice

Mash avocado and cream cheese in a bowl and cream until smooth.
Add tomatoes and onions and lemon juice, salt to taste.
Stir in just as much hot sauce to suit your taste.

Main Recipe
1.Heat tortillas on a griddle plate (tawa) until hot, pliable and make sure it does
not become dry.
2.Place about 2 tbsps. of refried beans and Avocado dip, a little below the center
of the tortilla.
3.Top it up with the salsa fresca and fold sides of tortilla over filling to center.
4.Fold bottom over filling and roll up, enclosing filling completely.
5.Serve immediately as burritos tend to become soggy very soon.