Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b4c1b4214dca414ea396667dfa1455d9",
    "updated": "2025-04-24T02:57:35.495Z",
    "title": "Rice and Bean Burritos with Salsa",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the rice",
        "ingredients": [
          "olive oil",
          "jasmine rice",
          "vegan hot salsa",
          "sea salt"
        ]
      },
      {
        "section": "For the beans",
        "ingredients": [
          "onion",
          "canned kidney beans",
          "olive oil, plus extra for frying",
          "garlic powder",
          "onion powder",
          "sea salt",
          "sriracha sauce, to taste (or another kind of chili sauce)"
        ]
      },
      {
        "section": "For the burritos",
        "ingredients": [
          "avocado",
          "large or tortillas",
          "parsley for sprinkling (optional)"
        ]
      }
    ],
    "instructions": [
      "Prepare the rice: Heat olive oil in a pan and sauté the jasmine rice over medium heat. Add approximately 1/2 cup (130ml) of water, the vegan hot salsa, and salt. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until the rice is cooked through.",
      "While the rice cooks, prepare the beans: Finely chop half an onion. Drain the canned kidney beans. Heat 2 tablespoons of olive oil in a separate pan and sauté the onion and beans over high heat. Lower the heat to medium and incorporate the garlic powder, onion powder, salt, and sriracha (or other chili sauce) to taste. Add 1/4 cup (80ml) of water and simmer for 2-3 minutes. Mash the beans with a potato masher until a slightly lumpy purée forms. Add a little more water if the mixture appears too dry, and adjust the seasoning as needed.",
      "Assemble the burritos: Slice the avocado half. Warm the tortilla(s). Spread a generous layer of cooked rice in the center of each tortilla, followed by the bean purée. Arrange avocado slices on top and drizzle with sriracha sauce. Sprinkle with parsley, if desired. Fold the left and right sides of the tortilla inward, then fold up the bottom edge and press gently before tightly rolling the burrito from the bottom edge upwards. For a crispier burrito, briefly fry it in a lightly oiled pan over high heat.",
      "Wrap the finished burritos in aluminum foil for a convenient and portable lunch."
    ],
    "notes_ingredients": "A variety of flour and corn tortillas are available at most grocery stores.  Vegan hot sauces, in addition to sriracha, can also be found at many markets.",
    "notes_instructions": null
  }
]