How to make Mexican avocado and bean burritos

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  1.Soak kidney beans in water for 6 hours.Peel;

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  2.Add appropriate amount of water, put 1 star anise into the pressure cooker, and let the air Then cook for 15 minutes;

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  3. After the kidney beans are cooked, put them into the wok.Add a little onion, peppercorns, and salt and cook until the water dries up.Before serving, add an appropriate amount of chicken essence;

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  4.Crush the cooked kidney beans into bean paste and set aside;

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  5.Sift 60 grams of cornmeal and 60 grams of whole wheat flour;

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  6. Add five milliliters of olive oil and an appropriate amount of salt;

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  7. Blanch the noodles with boiling water.Flocculate, add appropriate amount of water to form a soft dough.

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  8.Cover with a damp cloth and let it rest for thirty minutes;

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  9. Divide the dough into three parts and roll into thin pancakes;

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  10.No need to add oil, put it in the pan and cook until ready for use;



11.Take Mexican avocado;

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  12.Peel, remove seeds, and press into puree;

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  13.Take an appropriate amount of bean paste, mix it with avocado puree, and make a pancake roll sauce;

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  14.Cut tomatoes and cucumbers into long strips;

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  15.Take a piece of pancake and spread it with avocado and bean paste;

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  16.Put on cucumber strips and tomato strips, and roll the burrito in a circle;

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  17.Put on a cucumber strip and a tomato strip;

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  18. Roll up all the tortillas;

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  19.Use a knife to cut into sections and serve on a plate;

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  20.Look! Delicious, brightly colored Mexican Avocado Bean Burritos are ready.