Burrito

INSTRUCTIONS

• 1
  In a large pan, heat 1 teaspoon of olive oil, then add chopped onion and garlic to the pan and sauté for 2–3 minutes over medium heat. Next, add ground beef to the pan, mix it thoroughly to separate the individual pieces and prevent lumps from forming, and sauté for another 4 minutes. Then add tomato paste, oregano, ground paprika, cumin, salt, and pepper to the pan and sauté for another 2 minutes over medium heat. Finally, add canned chopped tomatoes, pre-cooked beans, and 100 ml of water to the pan, reduce the heat to low, cover the pan with a lid, and let the mixture simmer for 20–25 minutes. If the mixture still seems too thin after this time, let it cook for another 5 minutes (this time without the lid).
• 2
  A few minutes before the meat mixture is done simmering, chop the vegetables – dice the tomatoes finely and cut the romaine lettuce into strips. Then heat the tortilla: prepare a non-stick pan, heat it dry over medium heat, then place the tortilla on the pan and let it toast for 1 minute on each side.
• 3
  Layer the simmered meat mixture, chopped tomatoes, romaine lettuce, fresh cilantro, and Greek yogurt in the center of the heated tortilla in any order; leave about 3 cm free from the edges of the tortilla. Once the tortilla is filled, wrap it – first fold the free side edges of the tortilla towards the center, then take the edge of the tortilla closest to you and roll it away from you towards the opposite edge (rolling in the folded side edges as you go).
• 4
  Finally, wrap the finished burrito in aluminum foil.