Mexican Burritos

Mexican Beans

• 1 tbsp coconut oil
• 4 clove garlic — chopped
• 3 piece Bali onion
• 1 piece chipotle chili — chopped
• 1 piece tomato — chopped
• water
• 2 cup black beans
• 1/4 tsp cayenne pepper
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 2 tsp salt

Mexican Potatoes

• 6 piece potatoes — chopped
• 1 tbsp olive oil
• 3 piece Bali onion
• 4 clove garlic — sliced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt

Chipotle Sauce

• 1 cup cashews — soak for 5 minutes in warm water
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/2 cup coconut milk
• 1 tsp Dijon mustard
• 1 piece chipotle chili

Burrito

• 4 piece tortillas
• lettuce
• 1 cup white rice
• purple cabbage — sliced
• cilantro

Mexican Beans

1. 1

   Heat the oil in a saucepan; add the obscured ingredient, onion, and garlic. Cook for a minute and stir.

   Timer 1 min
2. 2

   Add tomato paste and chopped tomatoes; cook another 2 minutes.

   Timer 2 min
3. 3

   Add water, black beans, all other ingredients, salt, and pepper.
4. 4

   Bring to a boil and cook for 20 minutes. Remove from heat as sauce reduces.

   Timer 20 min

Mexican Potatoes

1. 5

   Bring water to a boil and add potatoes. Reduce to medium heat and cook 10–15 minutes; remove from heat.

   Timer 10 min
2. 6

   In a medium frying pan, add oil, potatoes, and spices. Sauté 5 minutes until crisp.

   Timer 5 min

Chipotle Sauce

1. 7

   Place all chipotle sauce ingredients in a blender and blend until smooth.

Assemble and serve

1. 8

   Mitch: Mix rice, potatoes, black beans, lettuce, cabbage, and coriander with 2 spoonfuls of chipotle sauce. Spread 1 spoonful of sauce evenly over the tortilla, add the filling, and roll into a burrito. Emmett: Mix rice, black beans, and potatoes with 1 spoonful of chipotle sauce. Add the filling to a tortilla and roll into a burrito.