Bean and rice burritos

Method

1. Rinse the rice in a sieve, then put it in a small pan with 200 ml of water and a pinch of salt. Bring to the boil, cover, turn the heat low and cook for 12 minutes. Leave it off the heat, lid on, for 5 minutes.
2. While the rice cooks, dice the onion and finely chop the garlic. Warm the olive oil in a pan over a medium heat and cook the onion for 6 to 8 minutes, until soft and translucent.
3. Stir in the garlic, smoked paprika and cumin for 1 minute. Add the tomato purée and cook for 1 minute more.
4. Drain and rinse the kidney beans and add them to the pan with 150 ml of water and a pinch of salt. Simmer for 10 minutes, until the sauce is thick, then crush about half the beans with the back of a spoon.
5. Shred the little gem lettuce, halve, stone and slice the avocado, and cut the lime in half. Warm the tortillas one at a time in a dry frying pan for 20 seconds on each side.
6. Spoon the rice and beans down the middle of each tortilla, then add the avocado, lettuce and a squeeze of lime.
7. Fold in the sides, roll up tightly and serve seam side down.

Tip Crushing half the beans makes the filling thick enough to stay inside the tortilla. Wrap burritos in foil and they reheat in the oven.

Photo made with AI.

From Nosha · nosha.app