Burrito with Brazil nuts

• Brazil nuts50g g

  coarsely chopped

• kale

  woody stems removed, leaves sliced

• lime↗1

  juiced

• whole‑grain tortillas↗4 large or 8 small
• coriander↗½ pack
• tomato‑spiced rice
• beans sautéed with Brazil nuts
• yellow pepper↗1

  sliced

• avocado↗1

  sliced (optional)

• hot sauce↗

  for serving

• cottage cheese↗150g g
• milk↗50ml ml

Step-by-step instructions

1. 1

   Before assembling the burritos, you need to cook the tomato‑spiced rice and the beans sautéed with Brazil nuts, then set them aside.

2. 2

   Now toast the 50 g of Brazil nuts in a dry pan until golden and set aside. Meanwhile, prepare the cheese sauce by whisking the cottage cheese with milk until smooth, then cover and keep in the refrigerator until needed.

3. 3

   Place the kale in a bowl and squeeze half of the lime juice over it. Toss with your hands until the leaves soften slightly.

4. 4

   Lay out the whole‑grain tortillas and distribute all the fillings among them, including the cheese sauce, hot sauce, and the remaining lime juice. Season to taste.

5. 5

   Fold the ends and roll them into a tight, thick cylinder. Optionally wrap in foil or toast in a dry pan to lightly brown the burrito and set the filling. Slice each in half before serving.