Bean Burrito
Vegetarian burrito recipe
Ingredients
- 1 Tbsp Olive oil
- 2 Tsp Chipotle paste
- 1 Tsp Ground cumin
- 1 Tsp Garlic granules
- 1 Tsp Salt
- 1 Tsp Onion granules
- 1 Tsp Smoked paprika
- 1 Onion
- 1 Red pepper
- 400 Gram Black beans (drained)
- 400 Gram Kidney beans in chilli sauce
- 200 Gram Chopped tomatoes
- 8 Tortilla wraps
- Grated cheddar cheese
- 100 Ml Hot water
- 150 Gram Long grain easy cook rice
Instructions
- Cook rice as per packet instruction, drain and put aside.
- Meanwhile, thinly slice the onion and pepper. Add oil to a large frying pan and on a medium heat, gently fry the onion and pepper until softened. Add in chipotle paste and spices and stir until vegetables are coated.
- Add in the chopped tomatoes, kidney beans and black beans. Use hot water to rinse out the kidney bean can and add to the pan.
- Add salt and pepper to taste.
- If serving straight away; warm tortilla wraps, add a layer of rice and a layer of bean mixture. Add cheese and any other toppings you fancy and roll up into a burrito.
- I like to batch cook these and freeze them for lunches. To do this you need to cool down the rice. I do this by spreading out the rice in a thin layer on a baking sheet and putting it in the freezer for 10-20 minutes. I also cool down the burrito filling by putting it in the fridge.
- Once both fillings are cooled, build the burritos in the same way as above, roll them and wrap in grease proof paper. Put each burrito either in a Tupperware box or food bag and place in the freezer.
- Defrost the burritos the night before and then at lunch time, microwave for 2-3 minutes and enjoy!