Vegetarian Burrito

Needed: A pot, frying pan (or a grill or oven), aluminum foil, wooden spoon.

Ingredients:

- Burritos from the shop
- Sunflower Oil
- White Rice (optional)
- Asafoetida (optional)
- Cane Sugar
- Kidney Beans
- (Fresh) Corn
- Tabasco Sauce or Mexican Hot Sauce or Cayenne Pepper Powder
- Vegetarian Cheddar Cheese
- Crème Fraîche (Fresh Cream/Sour Cream)
- Guacamole or Avocados
- Iceberg Lettuce
- Lime or Lemon
- Agave

Pico de  Gallo:
- Tomatoes
- Jalapeño Pepper or a big fresh pepper (optional)
- Red Paprika (Bell Pepper)
- Fresh Cilantro (Coriander)

First soak the Kidney Beans overnight.

Pico de  Gallo: Chop the Tomatoes, the Jalapeño, Bell Pepper, and Cilantro, put in a bowl.

Cook the rice.
Cook the beans with salt for about 40 minutes, and drain. Also cook the fresh corn with salt for about 30/40 minutes, and separate the corn from the cob with a spoon.
Heat the oil, add the asafoetida, after a few seconds add the beans and a little bit of sugar (2/3 cubes). Add the corn. Add the Tabasco Sauce.
Heat the Burritos in the oven of baking pan (10/15 sec).
Grate the cheese.
Prepare the bowls with Rice (add Cilantro and lemon juice)
Put the Burrito on aluminum foil, put the agave, put the Rice, the beans, grated Cheese, Pico de Gallo, Crème Fraîche, Guacamole, Iceberg Lettuce with lemon.
Roll the Burrito: wrap one long side, then fold the two ends in, and roll. Do the same with the aluminum foil.
Cut in half, and serve with sliced lime.