Go Back Email Link
–+ servings
Print

Bean Burritos 3.1

Delicious burritos.
Course Main Course
Cuisine American, Mexican
Servings 8
Author Thomas

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.