Vegetable Burrito

I can suggest an Italian version of the Vegetable Burrito. You can customize it according to the vegetables you have available or your preferences.

Ingredients

• 4 wheat flour tortillas
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 1 onion, thinly sliced
• 200 g of black or red beans, pre-cooked or canned
• 200 g of sweet corn, canned or frozen
• 150 g of white rice, cooked
• 100 g of cheddar cheese or an Italian melting cheese such as provolone, grated
• Extra virgin olive oil
• Salt and pepper to taste
• Spices to taste (cumin, coriander, chili, etc.)
• Tomato sauce to taste
• Guacamole (optional)
• Sour cream or natural low-fat yogurt (optional)

Preparation

1. In a non-stick pan, heat some olive oil and sauté the onion until it becomes translucent. Add the bell peppers, zucchini, and eggplant, season with salt and pepper, and cook until the vegetables are tender but still crisp, about 5-7 minutes. Add your favorite spices and mix well.
2. In a separate pan, warm the beans with some tomato sauce, adjusting salt and spices to taste.
3. Heat the tortillas in a non-stick pan or in the oven to make them softer and more pliable.
4. Assemble the burritos: distribute the cooked rice onto the tortillas, then add the vegetable mix, beans, corn, and a sprinkle of cheese.
5. Roll the tortillas, folding the sides in first and then rolling them up on themselves, to enclose the filling inside. If necessary, you can heat them up further in the pan to melt the cheese a little on the inside.
6. Serve the burritos hot, accompanied if desired by guacamole and sour cream or Greek yogurt.

Curiosity

The burrito is a typical dish of Tex-Mex cuisine, which combines elements of Mexican cuisine with those of the southern United States. Its particularity lies in the possibility of being customized with different fillings, making it a very versatile dish. In Italy, one might opt for typical ingredients such as provolone or buffalo mozzarella to make the dish closer to local tastes.