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🥗 Mexican Burritos with Tomato Salsa and Salad

550 kcal · 30 min · 4 servings

Ingredients

• long-grain rice 200 g
• salt 1 tbsp
• vine tomatoes 3 pcs
• olive oil 5 tbsp
• sugar 2 tsp
• pepper, black ground 1 tsp
• carrots 2 pcs
• mixed leaf salad 150 g
• butter 1 tbsp
• canned white beans 425 g
• vegetable broth 50 ml
• wraps 4 pcs
• cream cheese, plain 20 g
• light balsamic vinegar 1.5 tbsp
• grated Gouda 100 g

Instructions

1. 1. Put the rice and 450 milliliters of salted water into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to low.
4. 4. Cover the pot.
5. 5. Let the rice cook for about 15 minutes.
6. 6. Wash the tomatoes under running water.
7. 7. Cut the tomatoes in half.
8. 8. Remove the stems and seeds.
9. 9. Dice the tomato flesh into small cubes.
10. 10. Heat 2 tablespoons of olive oil in a pot over medium heat.
11. 11. Add the tomato cubes to the hot oil.
12. 12. Stir in 1 teaspoon of sugar.
13. 13. Let the tomatoes simmer for about 3 minutes.
14. 14. Season the salsa with salt and pepper.
15. 15. Keep the salsa warm on low heat until you need it.
16. 16. Wash the carrots.
17. 17. Peel the carrots completely.
18. 18. Cut off the bottom end of the carrots.
19. 19. Grate the carrots coarsely.
20. 20. Wash the salad greens.
21. 21. Dry the salad greens in a salad spinner.
22. 22. Preheat the oven to 180 degrees Celsius (convection).
23. 23. Heat 1 tablespoon of butter in a pan over medium heat.
24. 24. Add the grated carrots to the pan.
25. 25. Sauté the carrots for about 3 minutes.
26. 26. Drain the white beans in a sieve.
27. 27. Rinse the beans thoroughly with water.
28. 28. Add the beans to the carrots in the pan.
29. 29. Let the beans cook for about 2 minutes.
30. 30. Season the mixture with salt and pepper.
31. 31. Deglaze the pan with some broth.
32. 32. Let the mixture simmer for about 5 minutes.
33. 33. Stir occasionally to prevent burning.
34. 34. Lay the wraps flat on your work surface.
35. 35. Remove the bean mixture from the heat.
36. 36. Stir the cream cheese into the bean mixture.
37. 37. Fold the cooked rice into the bean-carrot mixture.
38. 38. Taste the filling and adjust with salt and pepper.
39. 39. Stir 1 teaspoon of balsamic vinegar into the tomato salsa.
40. 40. Place 3 to 4 tablespoons of the bean-rice mixture onto the wraps.
41. 41. Add 2 tablespoons of the tomato salsa on top.
42. 42. Add some salad greens.
43. 43. Roll the wraps tightly.
44. 44. Place the burritos seam-side down on a baking sheet.
45. 45. Sprinkle the burritos evenly with cheese.
46. 46. Bake the burritos in the oven for about 5 to 7 minutes.
47. 47. The burritos should be golden brown on top.
48. 48. Mix 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of sugar in a bowl.
49. 49. Season the dressing with salt and pepper.
50. 50. Toss the remaining salad greens with the dressing.
51. 51. Remove the burritos from the oven.
52. 52. Cut the burritos in half.
53. 53. Serve the burritos on plates alongside the salad.
54. 54. Enjoy your meal!

Nutrition per serving

• kcal: 550
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 65 g