RICE & BEAN BURRITOS WITH SALSA

SERVES 1 LARGE OR 2 SMALL BURRITOS

FOR THE RICE

1 tbsp. olive oil

1 cup (100 g) jasmine rice

1/3 cup (100 g) vegan hot salsa

1/2 tsp. sea salt

FOR THE BEANS

1/2 onion

3/4 cup (200 g) canned kidney beans

2 tbsp. olive oil, plus extra for frying

1/2 tsp. garlic powder

1/2 tsp. onion powder

pinch of sea salt

sriracha sauce, to taste (or another kind of chili sauce)

1/2 avocado

1 very large (see Tip, below) or 2 small tortillas

parsley for sprinkling (optional)

NUTRITIONAL VALUES

Calories: 968kcal
Fat: 37.3g (6g S.Fat)
Carbs: 136.4g
Protein: 24.4g
Sugar: 7.1g
Sodium: 937mg

METHOD

To make the rice, heat the oil in a pan over medium heat and sauté the rice. Combine 1/2 cup (130ml) water, salsa, and salt in a mixing bowl. Bring to a boil over high heat, then reduce to a simmer and cook for 10–15 minutes, or until done.

Meanwhile, peel and finely chop the onion. In a colander, drain the beans. In a pan, heat the 2 tbsp. oil and sauté the onion and beans over high heat. Reduce the heat to medium and season with salt, sriracha sauce, and garlic and onion powders to taste. Pour in 1/4 cup (80ml) water and allow to cook for 2–3 minutes. Using a potato masher, mash the bean mixture to make a lumpy purée. If it appears to be too dry, add a little more water. Seasoning should be adjusted once more.

Remove the pit and peel from one half of the avocado and slice it. Warm the tortilla(s) and place them on your work surface. In the centre, make a thick layer of rice and top with the beans. Drizzle sriracha sauce over the avocado segments before scattering with parsley. Fold the tortilla's left and right sides over the filling. Then, fold up the bottom half and lightly press down before rolling up firmly from the bottom edge. If desired, heat a small amount of oil in a pan and fry the burrito over high heat to help it hold together and add flavour. Wrap in aluminium foil and store in an airtight container for lunch.

FREEZER BLACK BEAN BURRITOS

SERVES 4 BURRITOS

FOR THE RICE

1 cup (190 g) short-grain brown rice

2 cups (475 ml) water

2 tbsp. (5 g) minced fresh cilantro

2 tsp. (10 ml) lime juice

1/2 tsp. salt

FOR THE BEANS

2 cans (30 oz., or 850 g) black beans

1 1/2 tsp. ground cumin

3 cloves garlic, minced

3 bay leaves

1 tsp. salt

Pinch of cayenne pepper

FOR THE VEGGIES

1/2 cup (70 g) diced red bell pepper

1 cup (175 g) cooked corn kernels

1/2 cup (70 g) finely diced red onion

FOR THE ASSEMBLY

4 large whole wheat flour tortillas or 8 small gluten-free tortillas

2 cups (100 g) chopped romaine

1 large avocado, sliced

1 tbsp.(15 ml) hot sauce, for topping (optional)

NUTRITIONAL VALUES

Calories: 935kcal
Fat: 5.2g (0.9g S.Fat)
Carbs: 176.9g
Protein: 51.1g
Sugar: 6.7g
Sodium: 384mg

METHOD

TO MAKE THE RICE Bring the rice and water to a boil in a medium-sized saucepan or pot over medium heat. Cover with a lid, reduce to a low heat, and cook for 20 to 25 minutes, or until the rice is tender. Remove the lid to allow the rice to dry slightly before folding in the cilantro, lime juice, and salt. Set aside until you're ready to assemble the dish.

TO MAKE THE BEANS One can of beans should be drained and rinsed, and the second can should be used entirely. Combine the cumin, garlic, bay leaves, salt, and cayenne pepper in a small pot. Bring to a gentle boil over medium-low heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

TO MAKE THE VEGGIES Place the bell peppers, corn, and red onions in a small bowl. Toss until well combined.

TO ASSEMBLE To soften and make the tortillas more pliable, microwave them for 30 seconds. Take the bay leaves out of the beans. Divide the rice, beans, vegetables, romaine lettuce, and avocado among the tortillas. Fold two of the tortilla's sides toward the centre, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Wrap in foil and place in the freezer for later use.

To reheat, remove the foil and microwave for 2 minutes on a microwave-safe plate, then flip over and heat for another 2 minutes if necessary. You can also reheat in the oven or toaster oven by leaving the foil on and baking at 350oF (180oC, or gas mark 4) for 15 to 20 minutes, or until thoroughly cooked. Serve with hot sauce, if desired.

RECIPE NOTES

Make the rest of the burrito if you don't like the idea of warm avocado. Reheat the burrito the day before serving and serve with fresh avocado slices on the side.