Ingredients
1 can 3.5 oz (106 ml) Bonduelle RED KIDNEY BEANS Mini Cans
1 can 3.5 oz (106 ml) Bonduelle QUINOA Mini Cans
1 can 3.5 oz (106 ml) Bonduelle CORN Mini Cans
¼ your choice small pepper, small dice
1/2 c (125 ml) kale, chopped
1/4 c (60 ml) salsa
1/3 c (80 ml) vegan cheese, grated
Salt and freshly ground pepper
2 or 3 large tortillas, about 10 in. (25 cm)
Preparation
Pour the kidney beans, quinoa and corn into a bowl.
Add chopped pepper, kale, salsa and vegetable cheese, stir, season to taste.
Arrange tortillas on a work surface, then spread the mixture to make a log in the middle of each.
For each tortilla, fold the left and right ends over the filling, then roll from the bottom to the top, wrapping the mixture.
In a nonstick pan on medium heat, brown the burritos to make them slightly crispy, then enjoy.
