Burritos

INGREDIENTS
4 whole wheat tortillas
1 cup kidney beans
1 cup mexican rice
8 deep fried potato wedges
1 cup cream cheese
Iceberg lettuce a few leaves
1 cup grated cheese
1 cup salsa fresca
2 jalapeno peppers
PROCESS
Heat a tortilla lightly on a hot tawa. Place it on a work top over a piece of aluminium foil.
Spread coarsely ground kidney beans. Over that spread a layer of Mexican rice. Over this place a few deep-fried potato wedges. Put a few dollops of cream cheese. Tear a few lettuce leaves and place them over the rest of the layers.
Sprinkle grated cheese and salsa fresca and jalapeno slices.
Roll it along with the aluminium foil. Twist the ends. Cut diagonally in the centre and serve.