Mexican burritos with sauce of red beans,
vegetables and EvLOGIMENO

Our vegeterian chef Nikos Gaitanos suggests

1. Put ¾ beans and their juice in a blender, add onions, garlic, chili pepper (remove the seeds if you do not want it to be too hot) and one tomato. Mix until they completely melt.
2. Heat olive oil in a pan and pour the pulp together with the red beans, our spices, the juice of half lime and salt at your preference. Cook on low fire until all liquids evaporate. Take it off the fire and immediately add the red beans and corn. Stir well.
3. Slice the avocados and sprinkle them with the rest of the lime juice.
4. Slice the tomatoes and chop the spring onions.
5. On every tortilla spread 3 tablespoons of bean sauce, ¼ avocado, 1/4 tomato, 1/4 spring onion, 1/2 cup grated EvLOGIMENO, ¼ cup fresh coriander.
6. Fold lightly the upper and bottom end of the tortilla and then fold in the left and right side. Wrap the tortilla in baking paper and put it in pre-heated oven at 180^ο C /356F for 3-4 minutes.

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