× STEP 4 OF 5
Ingredients (16)
  • For tortillas:For tortillas:
  • 2 and ½ cups of whole flour2 and ½ cups of whole flour
  • ½ cup olive oil½ cup olive oil
  • 1 cup of warm water1 cup of warm water
  • 1 cda of salt (Rinde for 5 large tortillas for burritos)1 cda of salt (Rinde for 5 large tortillas for burritos)
  • For filling:For filling:
  • 2 half-peeled and cut potatoes in cubes2 half-peeled and cut potatoes in cubes
  • 1 cdita of oregano1 cdita of oregano
  • 1 cdita of sweet pepper1 cdita of sweet pepper
  • Sal at easeSal at ease
  • 1 cup of rice1 cup of rice
  • 3 cups of vegetable broth3 cups of vegetable broth
  • 2 cups of cooked black pods2 cups of cooked black pods
  • 2 cds olive oil2 cds olive oil
  • 1 pat1 pat
  • Optional for toppings: cabbage salad, curved purple onions or any other fresh or curved vegetable is fineOptional for toppings: cabbage salad, curved purple onions or any other fresh or curved vegetable is fine

Ingredient photos provided by Pexels

Full burritos

Full burritos

While you're going to boil the rice cup in the three cups of vegetable broth until it completely evaporates and the rice is left to the dente. During that time you can condiment the black porotes, I only add a little olive oil and salt and you can cut the palta into slices.

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