Mexican Veggie Burrito/Fajita

This is my own (healthier) version of the mexican veggie burrito/fajita. I have tips to make the unhealthier version as well at the bottom. The key ingredient to bring the taste together for this one is, believe it or not, Sriracha sauce (Vietnamese/Thai hot sauce). I know it sounds a little weird but trust me on this one:). This dish was inspired by all the burritos and fajitas I ate and wished they were done a little differently. The spiciness thats comes out of the recommend ingredients might be a little too much for some of you. But you can always tone that down by using less of the peppers. This is really easy to make for a crowd as you can just make all the ingredients in advance and place it out in front of them and let them assemble it as they like it. I do not have pictures for this one yet but promise to post one soon. Here goes -


Ingredients:

1. Black beans - 2 cans
2. Onion - 1 medium size cut into thin slices
3. Bell peppers - 1 each of red/yellow/green thinly sliced
4. Tomato - 1 big finely chopped
5. Cilantro - 1 bunch finely chopped
6. Avocado - 1 cut and smashed with lemon juice
7. Chopped lettuce
8. Chopped spring onions
   
9. Cumin powder - 1 tsp
10. Cayenne pepper - 1/2 tsp
11. Paprika - 1 tsp
12. Dried oregano - 2 pinches
13. Dried thyme - 2 pinches
14. Dried parsley - 2 pinches
15. Dried rosemary - 1 pinch
16. Dried sage - 1 pinch
17. Freshly ground pepper - 2 pinches
18. Spinach or sun-dried tomato tortillas
19. Sriracha sauce
    
20. Crushed red pepper - 1 tsp
21. Olive oil - 1 tbsp
22. Salt
    

Directions:

Beans:

1. Drain the water from the beans and wash them thoroughly in water. This is to drain all the salt that comes with it.
2. Heat in a pan and add cumin powder, half the cayenne, paprika, black pepper and salt to taste.
   
3. Boil until the beans are thoroughly cooked and spices are blended and keep aside.

Sauteed Veggies:

1. Heat 1 tsp of olive oil and add the sliced onions, bell pepper, oregano, thyme, rosemary, sage, parsley, paprika, cayenne pepper, crushed red pepper, black pepper and salt.
   
2. Saute on high heat until the onion is a little cooked but do not overcook the bell peppers. They need to retains some crunch. Alternatively you can cook the onions first and then add the bell peppers.

Tortilla:

1. Heat a pancake pan or any flat pan.
2. Brush the tortilla on both sides with very little olive oil and toast it on the pan until it browns a little on both sides.
   
3. Do not roast too much if you want to eat a wrap as it will become stiff. I personally like it well done and toast ti really well and it tastes awesome.

Assembly:

1. Place the tortilla on a cutting board
2. Spread the cooked beans evenly.
3. Top with the sauteed veggies, avocado, tomato, lettuce, spring onions, cilantro
   
4. Garnish with Sriracha sauce and wrap it up.
5. You could also just service all the above as sides with the well done tortilla.
   

Tips to make it unhealthy:

1. While toasting the tortilla, do one side first and then flip. Sprinkle cheddar cheese and cover with a lid and toast until the cheese melts and then follow the assembly process.
2. Add a dollop of sour cream on top to make it yummier and unhealthier:)

Other Substitutions:

1. You can use a whole wheat tortilla instead of the spinach and sun-dried ones
2. The black beans can be substituted with pinto beans
3. You can also add rice cooked with tomato paste and vegetable broth and stuff that in this wrap to make it authentic mexican
4. You can replace the Sriracha sauce with salsa to make it less spicier
5. You can add grilled or sauteed marinated paneer to make this taste meatier.