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Airfryer burritos

Name: Airfryer burritos
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 1 can kidney beans in brine 380 g/230 g; 1 can pineapple chunks in juice 227 g/140 g; 1 tbsp rapeseed oil; 1 jar salsa mexicana sauce 230 g; 1 pot crème fraîche 150 g · 18% fat; 0.5 dl tomato purée; 0.5 tsp salt; 0.5 tsp sugar; 1 pack tomato tortillas 8 pcs/320 g; 2 bag grated provolone-mozzarella cheese 150 g; 1 jar salsa mexicana sauce 230 g; 1 pot crème fraîche 150 g · 18% fat; 1 dl flat-leaf parsley

Burritos heat up in the airfryer in no time! The super juicy and cheesy bean filling melts in your mouth and tastes great with or without dips. Try it and fall in love!

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Drain the beans and pineapple chunks well. Measure the oil into a pan, add the beans, pineapples, salsa, and tomato purée. Fry for about 5 minutes until the excess liquid has evaporated. Save half a bag of cheese for the topping. Add one and a half bags of grated cheese to the pan and season with salt and sugar.
2
Spread about a tablespoon of crème fraîche in the center of each tortilla. Divide the filling onto the tortillas on top of the crème fraîche. Fold two opposite sides over the filling. Roll up from the unfolded side into a wrap.
3
Cook two burritos at a time in an airfryer at 200 degrees for first 3 minutes, sprinkle cheese on top, and fry for another 2 minutes.
4
Serve the burritos with salsa, crème fraîche, and flat-leaf parsley.