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.
- 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
- Tomato Puree
- Cayenne Pepper
- Chili Powder
- 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.
- Rinse, then begin boiling your rice according to the instructions on the packet with a little chili powder, salt and chopped parsley.
- 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.
- 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.
- 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.
- Mix in the rice and your bean mixture is complete.
- Add a few spoonfuls of the mixture to the middle of your tortilla and roll, as shown here.
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.