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.