Burritos

For the burritos, heat the oil in a saucepan and briefly brown the savory and nutmeg (freshly grated). Extinguish with half of the strained tomatoes, add the soup vegetables and let them boil briefly.

Add the strained and washed beans together with the cleaned and chopped peppers and continue cooking. After about 7 minutes, mash the mixture with a potato masher or blender, giving it a thick consistency.

Season with salt and add cayenne pepper and grained vegetable soup to taste. If it is a little too runny, add a tiny bit of bread crumbs and let it bubble up again.

Lay out the dough patties, moisten slightly, spread 5 tablespoons of bean mixture on each patty, leaving 2 cm around the edge. Wrap the top and bottom of the patty and roll up from the side.

Spread evenly with the reserved strained tomatoes. Place the burritos on an oiled baking sheet, cover loosely with foil and bake in the oven at 160 degrees for 10 minutes.

Remove one burrito at a time from the baking sheet and place on the side of a large, flat plate. For garnish, rinse and quarter the tomatoes, cut the lettuce, also washed, into tender strips and arrange next to the burrito.

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