Burrito

In a large pan, heat 1 teaspoon of olive oil, then add the chopped onion and garlic to the pan and sauté for 2–3 minutes over medium heat. Next, add the ground beef to the pan, mix it thoroughly so that the individual pieces separate and no lumps form, 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 approximately 5 minutes (this time without the lid).

Shortly before the meat mixture finishes simmering, chop the vegetables – finely chop the tomatoes and slice the romaine lettuce into strips. Next, heat the tortilla: prepare a non-stick pan, heat it dry over medium heat, then place the tortilla in the pan and let it cook for 1 minute on each side.

Layer the simmered meat mixture, chopped tomatoes, romaine lettuce, fresh cilantro, and Greek yogurt in any order in the center of the heated tortilla; leave approximately 3 cm free from the edges of the tortilla. Once you have filled the tortilla, wrap it – first fold the loose side edges of the tortilla towards the center, then grasp the edge of the tortilla closest to you and roll the tortilla away from you towards the opposite edge (rolling up the folded side edges as you go).