and I wish you could understand portuguese to watch this jewel.
Kidney Beans Burrito
They say in the Nordic lands that Fridays is Taco Night. And this is not something that Lars or Bjorn would say, it’s something mentioned in newspapers and TV (yes, people are a bit rowdy in Norway). Taco Friday, is something so serious here in Norway… that there wasn’t a Friday at the restaurant that someone wasn’t crying for tacos. And I would have to make it. Well, me or any other disgraced chef who had the bad luck of being there.
The first time I went to the storage looking for taco shells I couldn’t find them. “There’s no Taco Shells, we can’t make Tacos” – I said. And another guy went there and comes back with tortilla wraps “What do you mean? It’s here!” “But those are tortillas, not tacos” and this phrase was repeated every single Friday ever since.
Norway… THIS IS NOT A FUCKIN TACO!!!!!!
Things apart, people here at home like burritos. And yeah, sometimes we have it on Fridays. Yes! Burritos! Not Tacos! Get me arrested!
- 4 Whole wheat Tortillas
- 1 Kidney Beans Can
- 1 Sweet Corn Can
- 2 Ripe Tomatos
- 1 Cup of Frozen Spinash (or fresh)
- 1 Red Bell Pepper
- ½ Cup of Quinoa
- 1 Small jar of Hot Salsa
- 2 Sweet Potatos
- 1 Lime
- Soy Cheese or any other
- Smoked Paprika
- Cayenne Pepper (or ground chilli)
- Garlic Powder
- Onion Powder
- Chopped Coriander
Different condiments and amounts at a personal taste so add whatever you like. I don’t care. If you die of heart atack for adding a kilo of salt, don’t blame me.
- Start by opening a wine or beer bottle and serve yourself;
- Turn on the oven to 200º C; Or a 10578ºF or whatthefuckever do you guys use in the States;
- Wash the potatoes as your going to cook them with skin. You don’t want the skin? Then get out of here!;
- Cut the potatoes like french fries and add the garlic and onion powders, cumin, oregano and some salt (we used salt with iodine for reasons I’ll explain in a future post). Put the potatoes on a tray and separate them the most possible. Put the tray in the oven and roast them for about 25 minutes;
- Wash the quinoa and put it in a pot with double the quantity of water. This means if your using ½ cup of quinoa then add 1 cup of water. Season it with salt, pepper, turmeric and onion powder. If you think the quinoa is a tropical animal, then substitute it for wholegrain rice;
- If you’re using frozen spinach, unfreeze it in the micro-wave and season them with salt, black pepper and juice from half a lime;
- Open carefully the beans can. Yes, carefully, otherwise you might be showered with water from the can in your face. Or cut yourself. And food with animal blood is not began Yes, I just called you an animal. Deal with it. Rinse and wash the beans. Take off the paper from the can, wash the can, and put it in the recycle bin. If there isn’t a recycle bin near your house move your fuckin ass and look for one;
- Do the same with the sweetcorn can;
- Mix the beans and sweetcorn in a bowl and smash them a bit. With what? With a fork, a cup, your hand, foot, I don’t know! Something! ;
- Wash your tomatoes. The tomatoes from the recipe not the other ones… Get a decent knife and chop them in cubes. Told you it was the ones from the recipe;
- Mix the tomatoes with the beans, corn, add salt, black pepper, smoked paprika, cayenne pepper or chopped chilli and the chopped coriander. Lastly add the rest of the lime juice;
- Wash the pepper and slice it. Yes take out the seeds and the green thing first;
- Open the tortilla package, and put the tortilla wrap in the micro-wave. The wraps are more malleable if they are warm;
- Fill up the tortilla with spinach, the mix of beans and stuff, the red pepper, quinoa or rice. If you don’t have soy cheese you don’t need anything else. But cheese is cool;
- Don’t exaggerate on the filling or you won’t be able to close the tortilla. Speaking of which, I forgot to take a photo of the rolling process but anyway to those that don’t know how to roll, the image below explains it very well;
- Put the filling in the middle of the tortilla. Fix the filling. Close the lateral wings. Start rolling with the upper wing;
- Warm up a anti-adherent fry pan and put your burrito in it with the wing facing down. Let it gain some color, flip it and do the same with the other side. Repeat the process for as many burritos as you want;
- Put everything in a plate or two and eat;
This recipe is not advised for gourmet gentlemen!
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Blue – 73% Carbs
Red – 12% Fat
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