Spicy Bean Burrito

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Living in London, you’d think every cuisine in the world would be available at a heartbeat and, to be fair, that is for the most part true.  Still, I’ve always felt that the wonders of Mexican food are somewhat under-represented in the British Isles.  Fortunately, these stupendous dishes are not as complex as you might assume.  Powerful flavours and a decent spicy punch are the essential components of any Mexican dish – here’s how I achieved mine.

Without my added extras of sour cream and cheese, this is a wonderfully vegan recipe.

Ingredients

  • Tortilla wrap
  • Beans – I used a mixture of tinned beans (black eyed and three bean salad).  Cumulatively it was about 1 tin for 3 burritos
  • Chillis – fresh or crushed
  • Onion
  • Tomato Puree
  • Salsa
  • Cayenne Pepper
  • Chili Powder
  • Sugar
  • Rice (about 1/4 proportion of beans, dried)
  • Coriander (or if you are like me and can’t eat it, Parsley)
  • Any extras – I used sour cream, cheese and avocado.

Method

  1. Rinse, then begin boiling your rice according to the instructions on the packet with a little chili powder, salt and chopped parsley.
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  2. Dice and gently fry your onion in a little oil with some salt until turning translucent and just beginning to brown.  Add your beans and fry for a further couple of minutes, stirring continually.
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  3. Add about half a tin of water, a tsp or two each of tomato puree, salsa and sugar and a generous shake of cayenne pepper, with chilis to taste.
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  4. Continue cooking and stirring frequently over a gentle heat until the water has mostly evaporated and the beans are soft.  Crush the mixture roughly with your spoon.
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  5. Mix in the rice and your bean mixture is complete.
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  6. Add a few spoonfuls of the mixture to the middle of your tortilla and roll, as shown here.

Serving

There is a reason burrito places serve their burritos in foil – neglecting to do so is just asking for a stained pair of jeans (and not in a good way.)  Wrap in foil and serve with some chips and dip.

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