Bean Burritos

    1
    Bean Burrito
    AuthorRich
    RatingDifficultyBeginner

    Now this is lush and so easy to make! A mix of different beans, chili, and rice, all wrapped up in a massive tortilla!

    Bean Burrito
    Yields1 Serving
    Prep Time15 minsCook Time45 minsTotal Time1 hr
     1 1/2 cup rice (preferably brown)
     3 tablespoons olive oil
     3 medium onions, chopped
     6 garlic cloves, chopped
     1 chili pepper (your fave type), chopped and seeds removed
     1 teaspoon ground cumin
     Coarse salt and ground pepper
     6 tablespoons tomato paste
     4 cans pinto beans, drained and rinsed
     2 cans black beans, drained and rinsed
     300g frozen sweetcorn
     10 scallions, thinly sliced
     16-20 burrito-size/large flour tortillas, 10 inches each
     Salsa and sour cream, optional
    Cooking
    1

    Cook the rice as the instructions on the packet, place to the side once finished.

    2

    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

    3

    Add the tomato paste, and cook for a further 1 minute while stirring.

    4

    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

    5

    Heat the tortillas according to their package instructions.

    Make the burritos
    6

    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.

    To eat now
    7

    Place the burritos on a baking sheet, seam side down, and prepare remaining burritos.

    8

    Serve immediately, with salsa and vegan sour cream if you have it.

    To freeze for later
    9

    Wrap individually in clingfilm and freeze for up to 3 months.

    To reheat from frozen
    10

    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.

    11

    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

    12

    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).

    CuisineCooking Method,

    Thanks to Alison Leech for her photo of this recipe!

    Ingredients

     1 1/2 cup rice (preferably brown)
     3 tablespoons olive oil
     3 medium onions, chopped
     6 garlic cloves, chopped
     1 chili pepper (your fave type), chopped and seeds removed
     1 teaspoon ground cumin
     Coarse salt and ground pepper
     6 tablespoons tomato paste
     4 cans pinto beans, drained and rinsed
     2 cans black beans, drained and rinsed
     300g frozen sweetcorn
     10 scallions, thinly sliced
     16-20 burrito-size/large flour tortillas, 10 inches each
     Salsa and sour cream, optional

    Directions

    Cooking
    1

    Cook the rice as the instructions on the packet, place to the side once finished.

    2

    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

    3

    Add the tomato paste, and cook for a further 1 minute while stirring.

    4

    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

    5

    Heat the tortillas according to their package instructions.

    Make the burritos
    6

    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.

    To eat now
    7

    Place the burritos on a baking sheet, seam side down, and prepare remaining burritos.

    8

    Serve immediately, with salsa and vegan sour cream if you have it.

    To freeze for later
    9

    Wrap individually in clingfilm and freeze for up to 3 months.

    To reheat from frozen
    10

    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.

    11

    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

    12

    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).

    Bean Burritos

    1 COMMENT

    1. 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!

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