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Halved Bean and Rice Burrito

Halved Bean and Rice Burrito

Mexican burritos with beans and rice, easy to make and you can choose the type of beans you prefer

17 January, 2013
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serves for


total time

0 HR 50 MIN


Tomato puree
125 ml
40 ml
Chili pepper
1 pinch, powder
1 pinch
1 tbsp, wine
Rice vinegar
200 g, long grain
420 g, canned, drained
6 each
170 g, cheddar
1 tbsp
Onion salt
1 tbsp
1/4 tbsp
1 pinch, cayenne


Put the passata, water, spices, sugar and wine vinegar in a pan and bring to a boil over a low heat, stirring. Reduce the heat and simmer for 10-15 minutes until smooth and thickened. Remove from the heat and set aside.  

Cook the rice in boiling salted water according to the packet instructions until tender. Drain the rice and stir in the beans and sauce. Heat gently, mixing well, until piping hot.

Heat a frying pan and warm the tortillas on each side.

Divide the bean mixture between the tortillas and sprinkle with the cheese. Fold sides and ends over the filling and roll up.

Variation: use black beans instead of red kidney beans. Use brown rice instead of white rice.

To reheat the burritos: wrap in foil and place in a warm oven for a few minutes until heated through.

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