Halved bean and rice burrito

Halved bean and rice burrito

Halved bean and rice burrito

Mexican burrito recipe with red kidney beans and cheddar cheese, easy to make, ideal for lunch

February 20, 2013

Cuisine

serves for

6

total time

1 HR 0 MIN

ingredients

Passata
125 ml
water
40 ml
Chilli
1 pinch, powder
cumin
1 tbsp, ground
salt
1 tbsp, onion
Paprika
1 tbsp
Pepper
1 pinch, cayenne
sugar
1 pinch
Vinegar
1 tbsp, wine
Rice
200 g, long grain
Beans
420 g, canned, red kidney, drained
tortillas
6 each, flour
Cheese
170 g, cheddar

Preparation

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.

Tips:
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

Search Recipes