AuthorRichNow this is lush and so easy to make! A mix of different beans, chili, and rice, all wrapped up in a massive tortilla!
Cook the rice as the instructions on the packet, place to the side once finished.
Meanwhile, heat 3 tablespoons of olive oil in a large pan or wok over a medium heat. Add the onions, garlic, chopped chili pepper, and cumin. Grind in some salt and pepper. Cook, stirring occasionally, until golden, for 10-12 mins. 10 Minutes
Add the tomato paste, and cook for a further 1 minute while stirring.
Add the beans and 1 1/2 cups of water. Bring the whole lot to a boil, once there, reduce heat to medium, and simmer, stirring occasionally, until thickened, (approx 10-12 minutes). Add the sweetcorn and cook for 2-3 minutes. Remove from heat and stir in the scallions. 2 Minutes
Heat the tortillas according to their package instructions.
Mound 1/4 cup rice and 1/2-3/4 cup bean mixture on one side of tortilla. Fold sides and hold them in, the from filled end, holding sides in as you work, tightly roll into a bundle.
Place the burritos on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and vegan sour cream if you have it.
Wrap individually in clingfilm and freeze for up to 3 months.
Microwave + Oven: Remove frozen burritos from clingfilm and place on a microwave-safe plate and microwave on high for 3 minutes. Transfer to a lined baking tray and cook for 10 minutes on 200 degrees celcius.
Microwave: Remove frozen burritos from clingfilm and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3-4 mins. Uncover and microwave on high for 3-4 mins. 3 1/2 minutes
Oven: Remove frozen burritos from clingfilm and rewrap individually in aluminum foil. Place on a lined baking tray and bake at 200 degrees celcius for 40 minutes. Remove the foil carefully and bake to crisp for 5-10 mins. (To reheat defrosted burritos; remove any wrapping and bake for 10 minutes on 200 degrees celcius).
Thanks to Alison Leech for her photo of this recipe!
Ingredients
Directions
Cook the rice as the instructions on the packet, place to the side once finished.
Meanwhile, heat 3 tablespoons of olive oil in a large pan or wok over a medium heat. Add the onions, garlic, chopped chili pepper, and cumin. Grind in some salt and pepper. Cook, stirring occasionally, until golden, for 10-12 mins. 10 Minutes
Add the tomato paste, and cook for a further 1 minute while stirring.
Add the beans and 1 1/2 cups of water. Bring the whole lot to a boil, once there, reduce heat to medium, and simmer, stirring occasionally, until thickened, (approx 10-12 minutes). Add the sweetcorn and cook for 2-3 minutes. Remove from heat and stir in the scallions. 2 Minutes
Heat the tortillas according to their package instructions.
Mound 1/4 cup rice and 1/2-3/4 cup bean mixture on one side of tortilla. Fold sides and hold them in, the from filled end, holding sides in as you work, tightly roll into a bundle.
Place the burritos on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and vegan sour cream if you have it.
Wrap individually in clingfilm and freeze for up to 3 months.
Microwave + Oven: Remove frozen burritos from clingfilm and place on a microwave-safe plate and microwave on high for 3 minutes. Transfer to a lined baking tray and cook for 10 minutes on 200 degrees celcius.
Microwave: Remove frozen burritos from clingfilm and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3-4 mins. Uncover and microwave on high for 3-4 mins. 3 1/2 minutes
Oven: Remove frozen burritos from clingfilm and rewrap individually in aluminum foil. Place on a lined baking tray and bake at 200 degrees celcius for 40 minutes. Remove the foil carefully and bake to crisp for 5-10 mins. (To reheat defrosted burritos; remove any wrapping and bake for 10 minutes on 200 degrees celcius).
I made this recipe at a 1/3 quantity and it made around 5 generous burritos. Really delicious! I added Jalepeños for an extra kick. I found it a really easy recipe to follow. Thanks!