Ingredients:
Refried beans:
- ½ cup red kidney beans (soaked overnight)
- ½ small onion chopped
- 1 tbsp. olive oil
- 2 tbsp. tomato puree
- ¼ tsp. red chili powder
- 1 tsp. of salt to taste
- 4-5 flour tortillas
Vegetable Filling:
- ½ cup mushrooms thinly sliced
- 1 cup cottage cheese cut in to long and slightly thick fingers
- A pinch of salt to taste
- ½ tsp. red chili flakes
- 1 tsp. freshly ground peppercorns
- ½ cup pickled jalapenos
Salad:
- 1-2 lettuce leaves shredded.
- 1 or 2 spring onions chopped finely. Also cut the greens.
- Take one tomato. Remove the seeds and chop it into small pieces.
- 1 green chili chopped.
- 1 cup of cheddar cheese grated.
To serve:
- 1 cup boiled rice (not necessary).
- A few flour tortillas to put the filing in.
Method:
- Cook the beans along with the onion and garlic and mash them finely.
- Now, make the sauce you will need for the burrito. Ensure that you create a slightly thick sauce.
- For the filling, you will need to cook the ingredients well in a pan and ensure that the vegetables have browned on the outside.
- To make the salad, toss the ingredients together.
- Place the tortilla and add a layer of sauce, followed by the beans and the filling at the center. Before you roll it, you will need to place the salad on top of the filling.
- Pre-heat the Air Fryer for around 5 minutes at 200 Fahrenheit. Open the fry basket and keep the burritos inside. Close the basket properly. Let the Air Fryer remain at 200 Fahrenheit for another 15 minutes or so. Halfway through, remove the basket and turn all the burritos over in order to get a uniform cook.