Bean and Cheese Burritos Recipe
I have never been a huge fan of Tex-Mex food, as Billy Connolly once said ‘all Mexican food is the same, it’s just folded differently’. Probably a sweeping statement, but an amusing one. The boys love a burrito, keeping a certain food delivery company in business with their Tortilla orders. Now I’ve made these Bean and Cheese Burritos, however, I think they may just have a point.
Week in week out, I am sure we all make pretty much the same meals. Since Ben went to uni, the list of new and exciting weekly additions has almost disappeared. That is, until I discovered these Bean and Cheese Burritos. There is nothing not to love about these. Soft flour wraps packed with rice, black beans, a touch of fresh coriander and a whole lot of cheese. Ok, so I had to make a portion of the rice without the addition of the tomato salsa for George, but other than that, these Burritos are so well wrapped you can include all sorts of mystery items in them. MIne are vegetarian but you could add some chicken or beef or try sweet corn, red onions or sour cream; make these work for you and yours. Thank you very much to Six Sisters Stuff for the inspiration.
This is such a great recipe, one of those ones that makes me feel enthused about mid week cooking again. Considering it’s a wet, windy February night, you know these must be bloody good.
Bright colourful vegetarian ingredients to brighten a grey day. Of course you can add other bits and bobs to your burritos, it’s entirely up to you. These are quick and delicious and loved by all, so you can make them with all your family favourites.
Make a start with the rice. Cook it according to the instructions on the packet. I cook mine by boiling it in loads of salted water for around ten minutes. Drain, then leave in the colander over the pan covered in a tea towel, then fluff it up after a couple of minutes.
RInse your black beans, drain them well then add to a large bowl. Tip in the drained rice and a good handful of chopped fresh coriander.
Mix then add the pot of salsa. I used a pot of fresh chilli and tomato salsa, you can choose a spicier one if that’s your thing. Stir well.
Season well with some salt and pepper then pop to one side. Peel and slice the avocado then toss in lemon or lime juice and grate a lot of cheese. I love the cheesy bit of a burrito so used quite a bit. My family’s favourite is Red Leicester so that’s my cheese of choice. Not Mexican in any way, shape or form, but feel free to be more traditional if you like.
Now it’s time for assembly. Take a large flour wrap and spoon a couple of heaped tablespoons of the rice mixture into the middle. Top with plenty of cheese and avocado.
My folding was a bit hit or miss, but do your best. Start by folding the sides in to cover the rice then start to fold up from the bottom.
Tuck the other end under to form a sort of parcel then place on a tray or plate and repeat with the rest of the mixture and wraps.
Give each burrito a spritz of olive oil on both sides. Heat a big solid frying pan over a medium high flame. Place your burritos into the hot pan, seam side down, and cook for 2 to 3 minutes or until crisp and golden. Turn over and repeat on the other side.
Repeat with the rest of the burritos, keeping the first batch warm in the oven, until you have 6 golden, cheesy offerings.
Once they’re all ready, cut each burrito in half to show it’s full colourful glory and devour, whilst they’re piping hot and gooey.
I’m a bit new to the burrito party, so maybe all of them are as tasty as my Bean and Cheese variety. I know it’s not very modest to say so as I made them, but these really are so good, I fear I could eat them every day.
Bean and Cheese Burritos Recipe
Makes 6 good sized Burritos
You will just need bowls and a frying pan
125g rice, brown, white, basmati, you choose
1 x 400g tin black beans
200g tomato salsa
Lemon or lime juice
A handful chopped fresh coriander
Approx 200g cheese, grated, you choose, I went red Leicester
6 soft flour wraps
Oil for frying
Salt and pepper
Cook the rice according to the instructions on the packet. I always just boil mine in lots of salted water then drain and allow to cool in the colander covered with a tea towel. After a couple of minutes, fluff it up.
Rinse the black beans and allow to drain. Tip into a large bowl and add the rice. Stir in the salsa, season well with salt and pepper.
Peel and slice the avocado and toss in lemon or lime juice to prevent browning. Grate the cheese of your choice.
Take a wrap and add a couple of tablespoons of the rice mixture. Top with grated cheese and slices of avocado. Fold the sides of the wrap over the rice mixture then fold from the bottom up, then fold over the ends to form a parcel. Place on a tray and repeat with the remaining wraps and rice.
Heat a large frying pan over a medium high flame. Spray each burrito with some olive oil then place, fold side down in the hot pan. Cook for 2 to 3 minutes or until golden and crisp. Turn the burrito over and repeat. Finish cooking the rest of the batch, keeping the others warm while you do so.
Cut each burrito in half and devour, with some extra fresh coriander and some leaves, if you like.