These delicious burritos are loaded with sautéed marinated lamb and delicious black beans.
variation: Add 1-2 tablespoons of rice to each burrito.
material :For 4 people
- 650g lamb meat, thinly sliced
- 3 cloves of garlic (chopped)
- 400 g cooked black beans, seasoned with cumin, salt and pepper
- 4 large wheat tortillas
- 2-3 tablespoons chopped fresh cilantro and a few sprigs for garnish
- packaged chipotle sauce or your favorite sauce
- 1/2 lime juice
- 1/2 teaspoon lightly ground chili pepper
- 1/2 teaspoon powdered cumin
- A generous pinch of dried oregano
- 1-2 tablespoons virgin olive oil
- Garnish with lime quarter (optional)
- salt and pepper
Preparation:
In a non-metallic bowl, combine the lamb with the garlic, lime juice, ground chili pepper, cumin, oregano, and oil. Salt and pepper. Cover and marinate in the refrigerator for 4 hours.
Heat the beans in a saucepan with a little water.
Heat tortillas in a non-stick skillet without oil. While heating, sprinkle with a few drops of water. To prevent it from cooling, wrap it in a clean kitchen towel when you remove it from the pot.
In a deep non-stick frying pan, fry the lamb loach over high heat until fried on both sides. Remove the pot from the heat.
Arrange 1/4 of the beans and lamb into the tortilla, add the cilantro and a little sauce, and fold the sides of the tortilla. Make the other tortillas in the same way.
Garnish the plate with cilantro and serve immediately. Garnish with a lime quarter and a little more sauce, if desired.
