Vegetarian Burrito

These easy vegetarian burritos are simply made by wrapping a soft flour tortilla around a spicy filling, this burrito recipe is Mexican classic. Easy to make, they are perfect for informal suppers – just supply the hot filling and warmed tortillas and everyone can make their own. If you prefer a meaty filling add some cooked shredded chicken or strips of fried steak to the rice mixture. Serve with a crisp side salad, sliced jalopeno peppers, salsa and soured cream. This recipe serves 4 people and takes 40 mins to make in total.

Vegetarian Burrito

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 4

Ingredients

  

• 2 tsp sunflower oil
• 1 onion peeled and finely chopped
• 1 garlic clove peeled and crushed
• 200 g easy-cook long-grain rice
• 1 tbsp mild chilli powder
• 300 ml vegetable stock
• 4 tbsp tomato puree
• 210 g can red kidney beans drained and rinsed
• Salt and freshly ground black pepper
• 8 small wheat flour tortillas warmed
• ½ Little Gem lettuce shredded
• Fresh chopped basil to garnish

Instructions

 

• Heat the oil in a frying pan and fry the onion and garlic for 5 mins. Stir in the rice and chilli powder and fry for 1 min then add the stock and tomato puree. Simmer for 15-20 mins, stirring occasionally, until the rice is tender and all the liquid has been absorbed. Stir in the kidney beans and heat through gently.
• Season the rice mixture with salt and freshly ground black pepper. Divide between the warmed tortillas. Scatter over the shredded lettuce and roll up each tortilla to enclose the filling. Serve immediately garnished with basil.

Notes

For a more authentic taste replace the kidney beans with 200g refried beans.
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