Assemble your ingredients.
Check that you choose a wrap that uses vegetable shortening instead of lard. Refried beans also tend to have hidden lard, so double check before buying!
Chop the onions into thin half moons. :_(
Sauté the onions with two tablespoons of minced garlic until the onions are floppy. They don’t need to be fully carmelized.
Heating these aromatic plantsearly in the process activates their flavors.
For your health, Use a splash of vegetable broth or water instead of oil.
While the onions cook, chop the peppers into bite sized pieces. Unlike the onions, which will become floppy, the peppers will stay relatively firm in the final product, so you want these pieces to be small.
Add the chopped peppers to the same pan as the onions and continue to sauté. Add two tablespoons each of the following spices: ground cumin and ground chilli powder. It’s better to add ground spices later than minced ones so they don’t burn.
Add a splash of water to partially submerge the vegetables, but not too much! The peppers will release some water into the pan as they cook.
Cover and cook on low medium heat for about fifteen minutes or until the peppers are at desired firmness.
While the peppers are cooking, wash the cilantro very thoroughly. Dirt can hide in it’s many leaves. If you don’t be careful, the final dish will taste gritty!
Sidenote: If your cilantro is wilty, you can pep it up by cutting the bottom and putting in in a cup of water, like a cut flower. Leave it for up to one hour under light to restore as much as possible.
Cut the cilantro into 1 cm peices and rinse it again under cold water in a colander.
While the peppers are cooking, prepare the guacamole. The best way to get the meat out of an aocado: cut the avocado in half and do not point the knife towards your own palm. Poke the exposed meat with a fork many times to pre-mash it.
Thinly slice the avocado meat with a spoon. Once it is in slivers, scoop it out of the rind using the spoon. Dig out the avocado seed with the spoon. Again, there is no reason to point a knife towards your own hand in this process!
The best guacamole is simple. This is made with two avocados, one tablespoon of minced garlic, one tablespoon of lime juice, salt to taste, mashed in a bowl. Adding ground spices to uncooked food like guacamole can give it a dusty mouthfeel.
Note, the lime juice will preserve the guacamole and prevent it from browning.
Heat the refried beans in a pan. Do not add oil or water to the pan. The canned beans are already softened, so just heat until they are at your desired temperature.
Once the peppers are done cooking, plate your burritos. Set down a tortilla wrap, and scoop on a line of the onion/pepper mixture, a scoop of refried beans, a spoonful of guacamole, a handful of the greens mix and cilantro. Pour on a bit of salsa, but not enough to overwhelm the fresh ingredients.
You’re done!
This recipe makes six burritos.
