When the weather begins to get warmer, I find myself turning increasingly to burritos. Perhaps it’s the inclusion of avocado and tomato, both of which can be hit and miss in winter, but become reliable again in the spring. Or perhaps it’s the portable nature of a burrito that makes it a nice lunch to bring with you on a walk, or perfect for a picnic dinner. Whatever your opinion, here’s my recipe below.
A burrito is a mixture of refried beans, salsa and avocado, wrapped in a flour tortilla and then fried in the pan, which helps to keep it from falling apart.
For the refried beans:
2 cans beans (I think a mixture of black-eyed and pinto is nice, but it’s your choice)
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli (optional) or more if you want it spicy
1 bell pepper (any colour), roughly chopped
Handful of cherry/ baby plum tomatoes
1 tbsp ground cumin
1 tbsp paprika
1 tbsp cayenne pepper
For the avocado:
Juice of 1 lime
Salt + pepper
For the salsa:
~225g baby plum or cherry tomatoes, chopped in half
~2/3 cup tightly packed fresh coriander (including stalks)
3 cloves of garlic, crushed
2-3 red chillies, finely chopped (including the seeds if you want it spicy)
Juice of half a lime
Salt + pepper
- Heat oil in a pan on high, and add the onions. When they begin to brown, add the garlic and chilli. Fry for about a minute more.
- Add the spices and stir to coat the onion-garlic mixture. Fry for a further minute before adding the chopped pepper.
- Finally, add beans along with a little water from the can, and lower to a medium heat. Keep cooking for about 15-20 minutes until the water is mostly evaporated.
- Meanwhile, mix together all the ingredients for the salsa and season with salt and pepper. Make as early as possible, and set aside to allow to marinate while you cook everything else.
- Mash or chop the avocado (whichever you prefer) and season with lime juice, and salt and pepper.
- Transfer about half of the bean mixture to a blender, and blend roughly. You want the finished product to be a rough paste. Mix the blended paste with the remaining whole beans well.Allow to cook for another 5-10 mins.
- Fill your tortilla wrap with your choice of fillings. Fry in a clean pan until the outside has gone crispy. Alternatively, serve in a bowl without the wrap as in the picture.