The recipes that have been most successful here on the blog are the super fast ones, like the spinach and shitake penne with cashew nut cream it's the scrambled rice, beans and tofu . So, taking orders today, I'm going to post another one that fulfills this and other prerequisites: delicious, fast and nutritious. These gluten-free, vegan Mexican burritos are delicious and have a filling you'll love! Rice and beans – from yesterday and reheated together in the same pan, because it's more practical – with tomato and corn sauce, which add freshness to the dish, combine perfectly with a little freshly squeezed lemon juice and are ready in 20 minutes .

If Mexican food is familiar to you, the first thing that comes to mind is wheat tortillas, which, while magnificent, contain gluten. To increase the nutritional value and spice up this dish with more green, instead of tortillas, I used super crunchy organic lettuce leaves – so even if you're gluten sensitive or intolerant – you'll be able to eat them too! It makes a little more messy when eating, which just makes the meal more fun!

In this recipe, if possible, it is important to use organic tomatoes and peppers, as these are among the top 5 foods most contaminated with pesticides. Among the 18 foods analyzed by the Program for Analysis of Pesticide Residues of Food, of the National Health Surveillance Agency (Anvisa), the pepper was the great villain, with 91.7 % of the samples being contaminated or with an excess of pesticides ( more than Anvisa allows) or contained pesticides that are not allowed in Brazil and enter clandestinely.

In addition, the organic ones have a much more intense, natural and delicious flavor that makes your meal on a higher level. I also use the corn I cook at home, because canned options are often full of preservatives and chemical additives. However, if this is the only option currently available, they also work well in the recipe. You can also use this filling in the classic recipe, of course, in a wheat tortilla if you prefer, or it's also delicious to fill a tapioca.

 

Ingredients

Serves 4 servings

1 head of plain or american lettuce

2 cups of cooked brown rice

2 cups of baked beans

2 chopped medium tomatoes

1 green pepper

1 cup of cooked corn kernels

1 chopped white or red onion

1 lemon

2 tablespoons of olive oil

1 pinch of chili pepper or black pepper

1/4 teaspoon of sea salt

 

Additional:

arugula

Guacamole

 

Instructions:

1- Wash the lettuce leaves and set aside;

2- Bring a medium saucepan to heat and add a tablespoon of oil, then the rice and beans and 1 or 2 tablespoons of water to moisten the mixture and stir until well combined. When it's hot, turn off the heat and set it aside.

3- Bring a skillet to the heat and add the oil. Saute the onion and pepper for about a minute, add the tomatoes, corn, pepper and salt. Stir until vegetables are tender and juicy and turn off heat.

4- To assemble, arrange on a plate 2 or 3 lettuce leaves depending on the size of each, and then place 3 spoons of rice and beans, then the tomato and corn sauce and the freshly squeezed lemon juice, the taste and finish with arugula or guacamole, if you are using any additional. Roll up the sides of the leaf, fold the stalk towards the top to make it firmer (bottom up) and enjoy right away!

Have a good time!

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