Burritos
Burritos are meat and refried beans wrapped in flour tortillas. They have been the traditional food of Mexico for a long time. The tortillas are made usually from corn but these days you find a wide range made from whole wheat in many varying sizes. They are larger and often more satisfying version of tacos, and are a worthy indulgence.
The burrito fillings generally includes a combination of ingredients such as Mexican-style rice or plain rice, refried beans (cooked kidney beans smashed lightly), lettuce, salsa, meat, guacamole, cheese and sour cream. Here is a very simple and easy recipe to make your own burrito. I have some cooked kidney beans left over from yesterday's dinner and they are perfect for a easy weeknight meal.
What you'll need :
12" flour tortilla
1 large bell pepper (mix of colored peppers will do)
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chilli flakes
1/2 cup cooked rice
1/2 cup cooked red beans (pressure cooked with a tbsp of salt)
1 tbsp of finely chopped tomatoes and onions
1 ripe avocado
Handful of shredded lettuce
Tabasco sauce
1 tbsp olive oil
Salt and pepper to taste
1/2 cup shredded cheddar cheese
How to :
Cut the bell peppers lengthwise; discard seeds and membranes. In a hot non stick pan add some olive oil and sauté the bell peppers. Add salt and pepper as the bell peppers sear. Once they start charring remove from heat and aside.
To make the guacamole, in a medium bowl mash the avocados and lime juice. Mix in a tbsp each of onion and tomatoes and adjust the salt and pepper. Keep it aside.
In a heavy skillet, add a tbsp of olive oil. As the oil begins to heat up, add a tbsp of chopped onions and sauté until translucent. Add a tbsp of chopped tomatoes, chilli flakes, cooked kidney beans and allow it to cook for about 5 minutes. The beans are already pressure cooked and not much cooking is needed. Remove from heat and allow to cool. Once the mixture cools, add the rice and stir lightly.
To assemble, slightly warm the tortilla on a non stick pan to make it pliable. Lay one tortilla on a flat work surface. Place 1/4 cup rice bean mixture, bell peppers, guacamole, shredded lettuce and sprinkle a few drops of Tabasco sauce. Top with cheddar cheese, and then roll-up. Stuff up a little cheese while rolling up. Place the rolled burrito on a warm skillet just enough to melt the cheese which helps to hold the burrito shape. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 3 burritos, possibly more depending on how full you fill each one.