Meatless Chili Burritos with vegetables

Burritos con Tribelli - Enza Zaden


  • tribelli® mini
  • Corn tortillas
  • Cumin
  • Spicy paprika
  • Olive oil
  • French onion
  • Textured soybean
  • Adzuki bean
  • Fried tomato
  • Curry
  • Clove
  • Cayenne
  • Pink salt
  • Little Gem
  • Plum tomato
  • Avocado


  • Peel and cut the onion into thin julienne. Remove the seeds, stem from the peppers, and cut it in julienne too.
  • Heat the oil in a pan and sauté the vegetables at medium heat until they begins to brown.
  • Once the vegetables are cooked,add the adzuki beans and sauté for 1 minute.
  • Add the textured soybean now and sauté another one minute.
  • Chop the clove and add it into the pan with cumin, sweet paprika, curry, cayenne and pink salt.
  • Add the same quantity of fried tomato as water, stir and let it cook over low heat while you make the corn tortillas.
  • Grab another pan and heat the tortillas on both sides back and forth. If you have a microwave, you can heat them by covering them with a cloth.
  • Take the little gem and separate the leaves of the head. Cut the tomato into slices. Peel and laminate the avocado. Put all aside and save everything for later.
  • Take tortillas, one by one, and start layering: put lettuce, tomato, avocado and add the sauté. Roll and repeat the action with the other tortillas.