La petite biscotte

Contents

• 2 Onigiri
• 1 Vegetable burrito, cut in half
• Salad (Baby spinach leaves, cherry tomatoes, surimi)
• 1 Hard-boiled egg
• 1 Store-bought raspberry roulade, cut in half

Verdict

The bento was really tasty, especially the vegetable burritos, and I think the meal as a whole turned out to be visually appealing. Also it didn’t contain any heavy meat dishes (I’m not much of a meat fan). Preparation went smooth and it didn’t take much time once all the components were cooked/steamed (after washing the rice, I put it in the rice cooker and added all the vegetables for the burrito inside the steaming container of the rice cooker). Afterwards it was just pure assembly.
The only thing that didn’t go that well were the eggs. I left them in the water too long so they were a little overcooked :/

—————–

Veggie burritos

Ingredients

• 200g canned red beans
• 70g corn, cooked
• 70g peas, cooked
• 70g carrot slices, cooked soft
• 1 shallot, finely chopped
• salt, pepper
• chili powder (you can also add any Mexican spices you normally like)
• ketchup or salsa for serving
• 2 tortillas

Preparation

1. Put the beans in a medium sized bowl and crush them with a spoon/fork. Add the other vegetables and the shallot. Incorporate well until you get a firm mixture (the other vegetables will get crushed a little too, which is normal and intended), add the spices and the seasoning while you are mixing.
2. Heat 2 Tbsp of olive oil in a large skillet. Once hot, turn the heat to medium and transfer the mixture into the pan. Let it cook now while stirring occasionally until golden brown.
3. Remove from heat. Fill the tortillas with the veggie mixture and add a little ketchup or salsa.

Serves 2, enjoy.