Spring is a time of picnics and nature outings. I want to offer an incredibly delicious, spicy and juicy burrito. It can be heated in the grill on the coals or on the grill. What you need for a hearty snack or even a full dinner!
Onions, carrots and zucchini cut into a small cube. In a pan with hot oil fry onions for 1 minute, add carrots, fry for 2 minutes, then zucchini. Fry all together for about 3 minutes, so that the vegetables are rosy, but not soft. at the end of cooking salt, add the paprika and garlic powder. Put the vegetables aside.
In the same pan fry the minced meat of 100% beef in vegetable oil until Golden brown. Then add 3 tablespoons of soy sauce, reduce the heat and simmer for 10 minutes under a closed lid. If necessary, you can pour a couple of tablespoons of water. Season with Cayenne pepper to taste, but preferably so that it was spicy, yet it is Mexican cuisine!
Blanch the tomato (cut the base of the tomato crosswise and drop in boiling water for 1-2 minutes), remove the skin, cut into a cube and add to the minced meat. Prepare all together 5-7 minutes.
Add previously roasted vegetables to the minced meat
Add beans right in the juice (do not rinse). Warm up all together for 2-3 minutes.
On the tortilla spread the filling.
Wrap in roll.
Fry in a dry pan, strongly heated until Golden brown and serve to the table sprinkled with chopped parsley. I also serve sour cream with herbs to soften the sharpness of the dish.