Cut the cleaned mushrooms into thicker slices (approx. 1 cm) and slowly roast dry in the pan for about 10 minutes, or until the water released from the mushrooms evaporates. Let cool.
Heat olive oil (3 tbsp) in the same pan, add sliced ​​onion, chopped garlic cloves, hot pepper and cook for 5 minutes.
Add boiled beans, season with a pinch of salt, black pepper and cook for another 2 minutes. Then mash everything with a potato masher or with a fork and let it cool down.
Spray the tortillas with a little water for easier handling. Spread the bean mixture first. Cover it with pieces of roasted mushrooms and sprinkle it with grated cheese (keep a handful of cheese for later). Roll and fold the edges inwards.
In a smaller baking dish, mix the tomato puree with three tablespoons of olive oil and two tablespoons of water. Lightly soak each burrito in the mixture and then place in a baking dish next to each other, facing down. Sprinkle with the rest of the cheese and place in an oven heated to 200 °C. Bake for 22-23 minutes (at the end, baking with hot air/fan mode is welcomed).
After baking, let sit for another 10 minutes.
Serve with fresh vegetable salad, guacamole or yogurt dip.

NOTES: Fill the burrito with cabbage, seasonal vegetables or corn and do not hesitate to use other types of cheese or their combinations.

🍽 4 pcs ⏱ 50 MIN

☉ tortilla 4 pcs
☉ mushrooms 300 g
☉ boiled beans – red 350 g
☉ onion 1 pc
☉ garlic clove 2 pcs
☉ pungent pepper 1 pc
☉ olive oil 6 TBSP
☉ tomato puree 6 TBSP
☉ cheddar cheese 200 g
☉ salt, black pepper