Bean and rice burrito

Name: Bean and rice burrito
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Mexican
Ingredients: 150 g Rice; 2 tablespoons Olive oil; 1 u Onion; 2 cloves Garlic; Salt; 1 u Lime; 1 u Avocado; 1 teaspoon Ground Cumin; 150 g Pico De Gallo Sauce; 4 u Tortillas; 100 g Shredded Mexican Cheese; 480 g Pinto Beans; 400 ml Water

Burrito de frijoles y arroz

Easy

Contains allergens

Cereales con glutenLeche

Author: Equipo Cocinoa
Preparation time: 47 min
Servings: 4

Summary

Large flour tortillas filled with cumin-spiced mashed beans, lime rice, melted cheese, salsa and avocado. A filling, inexpensive vegetarian meal that comes together in half an hour and freezes very well.

Ingredients

4 servings

150 g Rice (long-grain)
2 tablespoons Olive oil
1 u Onion (finely chopped)
2 cloves Garlic (chopped)
Salt (to taste)
1 u Lime (juiced)
1 u Avocado (ripe, sliced) (optional)
1 teaspoon Ground Cumin
150 g Pico De Gallo Sauce (or shop-bought salsa) (optional)
4 u Tortillas (large flour tortillas, about 30 cm)
100 g Shredded Mexican Cheese (or grated Cheddar) (optional)
480 g Pinto Beans (cooked and drained (about 2 tins or jars), or black beans)
400 ml Water (300 ml for the rice and the rest for the beans)

Instructions

Rinse the rice in a sieve under the tap until the water runs almost clear. Put it in a pan with 300 ml of water and a pinch of salt, bring to the boil, cover and cook over the lowest heat until the water is absorbed. Turn off the heat, leave covered for 5 minutes, fluff with a fork and dress with the juice of half the lime.
22 min
Meanwhile, heat the oil in a frying pan over medium heat and cook the onion until soft. Add the garlic and cumin and stir for a minute without letting the garlic brown.
7 min
Add the beans and the rest of the water and cook for a few minutes. Mash about half with a fork or potato masher into a thick paste with some whole beans left in; if it is runny, let it reduce. Season with salt and a few drops of the remaining lime juice.
6 min
Warm the tortillas one at a time in a dry frying pan, about 20 seconds per side (or all together wrapped in a damp tea towel, 30 seconds in the microwave): warm tortillas fold without tearing.
3 min
Spread a strip of beans across the lower half of each tortilla, leaving about 5 cm free at the sides, and top with the rice, cheese, well-drained salsa and avocado. Don't overfill them or they won't close.
4 min
Fold the bottom over the filling, tuck in the sides and roll up tightly. To seal them and melt the cheese, brown them in the frying pan, seam side down first, for a couple of minutes per side.
5 min

Notes

The burrito comes from northern Mexico (Chihuahua and Sonora), where it is made with a thin flour tortilla and a simple filling, often just beans or stewed meat; the big version packed with rice and lots of extras became popular in San Francisco and across the United States. The beans should be a thick mash: they act as the glue, and if they are watery the tortilla goes soggy and tears. Tinned or jarred pinto, black or kidney beans all work, and a chipotle in adobo chopped into them adds a smoky note. Without the cheese it is vegan. To get ahead, cook the rice and beans the day before: cool the rice quickly, refrigerate it within an hour and use it within a day or two. To freeze, roll the burritos without avocado or fresh salsa, wrap them individually in cling film or foil and freeze for up to 2 months; reheat from frozen in the oven at 180 °C, wrapped in foil, for about 30 minutes, or, unwrapped, in the microwave for 2 to 3 minutes, turning once, then crisp for a minute in a frying pan.