Bean Burritos 3.1
Print Recipe
Delicious burritos.
Course
Main Course
Cuisine 
, 
Ingredients
Refried beans
- 2 tins butter beans drained
- 4 tbsp vegetable oil
- 1 small red onion finely chopped
- 3 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp ground chipotle chilli or more, to taste
- 1 tsp ground coriander
- Salt to taste
- 250 ml water
- 1 tsp vegeta
Rice
- 300 g basmati rice
- 450 ml water
- 1 tsp achiote paste
- 1.5 limes zest and juice
- 1 handful coriander chopped
Cheese mix
- 300 g cheddar cheese grated
- 150 g mozzarella or gouda grated
- 150 g cream cheese
Salsa
- 5 ripe tomatoes chopped
- 1 red onion finely chopped
- 1 habanero chilli finely chopped
- 1.5 limes juiced
- 1 handful coriander chopped
- 1 tsp cayenne pepper
- Salt to taste
Additional fillings
- 1-2 tins black beans drained
- 150 g sweetcorn frozen, canned, or fresh, cooked and seasoned lightly with salt and paprika
- Sour cream
- Sliced avocado
- 1 portion Cebollas encurtidas
Wrapping
- 12 large flour tortillas
- Oil preferably peanut
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Sauté the onion and garlic until translucent, then stir in the ground cumin, chipotle chilli, and ground coriander.
- Add the butter beans and mash them using a potato masher.
- Pour in the water and vegeta and cook until the desired consistency is reached.
- Season with salt. Set aside.
- Cook the Basmati rice together with the achiote paste in the water.
- Fluff the rice with a fork and stir in the lime zest, juice and chopped coriander.
- In a bowl, mix the cheddar, mozzarella and cream cheese together.
- Mix the chopped tomatoes, red onion, habaneros, lime juice, coriander, and cayenne pepper in a bowl.
- Season with salt to taste. Let it sit for about 15 minutes to allow the flavours to meld.
- Heat the tortillas in the microwave for a minute or so.
- On each tortilla, spread a generous layer of the cheesy mixture.
- Add a scoop of the homemade refried beans, followed by the lime-infused rice.
- Sprinkle with black beans, sweetcorn, and your homemade salsa.
- Add dollops of sour cream, slices of avocado, and a handful of cebollas encurtidas for a zingy kick.
- Fold in the sides and then roll tightly into a burrito shape. Brush with oil.
- Place each wrapped burrito in a preheated panini press and cook until golden and crispy on both sides.
- Once crisp, transfer to a warm oven (about 100°C) to keep warm while preparing the rest.
- Serve the burritos immediately with any leftover salsa, sour cream, or extra cebollas encurtidas on the side.