Burritos

Soak the black beans overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Meanwhile, in a separate pot, also boil the corn. Once both are cooked, drain and set aside. In the meantime, prepare the tortillas: place the flour in a bowl along with baking powder and EVO. Then, start adding, little by little, warm water in which you have previously melted a pinch of salt. Manually mix all of the ingredients until obtaining a homogeneous and elastic mixture. Then, place the dough on a pastry board and knead it for ab. 10 minutes until it is an even ball. At this point, put it back into the bowl and let it rise for 15 minutes. Finally, form 8 balls of 50 g each and, by using a rolling pin, roll each ball out to get a thin round disk. Set the tortillas aside. At this point, in a pan, heat a little EVO and sauté the onion along with zucchini, tomato, sweet pepper and mushrooms. Cook the vegetables over low heat, gradually adding water as needed. After a couple of minutes, add in the beans and the corn. Season with salt and pepper and keep cooking covered by the lid for 10 more minutes, stirring occasionally. Right after, heat the tortillas in a pan and place a bit of the vegetable stew mixture in the middle. Finally, roll the tortilla, forming a tube, then folding the other two sides and form a pocket. The burritos can be served with guacamole sauce, bean cream and sour cream.