Ingredients
1 tblspn olive oil
1/2 small brown onion, finely chopped
2 cloves garlic, finely chopped
1.5 cup long grain rice
1 tblspn jalapenos, chopped
2 tblspn tomato paste
1 cup vegetable or chicken stock
1 tspn smoked paprika
1/2 tspn dried chilli flakes
salt & pepper
1 tblspn olive oil
1/2 small brown onion, finely chopped
2 cloves garlic, finely chopped
1 tspn tomato paste
250gm pork & beef mince
1 tspn dried oregano
1 tspn smoked paprika
1 tspn chipotle seasoning
salt & pepper
125gm tinned black beans, drained
125gm tinned corn kernels, drained
125gm tinned 4 bean mix, drained
3 medium tomatoes, chopped
1/2 red onion, chopped
2 tblspn fresh parsley, finely chopped
juice of half a small lemon
12 soft tortillas
60gm grated tasty cheese.
guacamole
sour cream
Method
1. Heat the first tablespoon of oil in a small saucepan over medium-high heat. Add the first lot of onion & garlic, stir and cook until just soft, about 3 minutes.
2. Add the rice, stock, tomato paste, jalapeno, paprika, and chilli. Stir to combine, then cover with lid, reduce the heat and simmer gently for 15 minutes. Remove from heat and fluff rice with a fork.
3. In a medium sized, heavy based pot, heat the remaining olive oil over medium-high, add the second lot of onion and garlic, stir and cook until just soft, about 3 minutes.
4. Add the mince, oregano, tomato paste, chipotle, and paprika, stir thoroughly and cook through until meat starts to brown, about 10 minutes. Remove from heat.
5. Combine beans, corn, tomoato, red onion, parsley, and lemon juice in a bowl and stir to combine.
6. Heat oven to 200°.
7. Lay out a square of aluminium foil larger than a tortilla, and lay a tortilla in the centre. On the lower third of the tortilla, spread 1/8th of the rice mixture, followed by 1/8th of the mince mixture on top of the rice, then 5 grams of the cheese, and then 1/8th of the bean mixture.
8. Start rolling the tortilla up from the bottom. Once it’s reached one full roll, roll the bottom section of the foil up from underneath, then continue rolling both the tortilla and the foil. Two thirds of the way, fold the overlapping sides of the foil inward, then continue rolling.
9. Repeat until you have 8 rolls. Place on a rack in the middle of the oven and bake for 20 minutes.
10. Spoon guacamole and sour cream into four ramekins.
11. Take burritos out of the oven and use a serrated knife to slice them in half, crosswise.
12. Place four burrito halves on a plate and serve with a ramekin and a teaspoon for spooning over the exposed end of each burrito.
Serves four.
Notes
This is an adaptation of two Nago Maehashi recipes from her RecipeTin Eats Dinner book: Burritos (p. 210) and Mexican Red Rice (p. 223).
For a vegetarian version, replace the mince with mushroom, cooked the same way.
You could replace the parsley with coriander (personally, I’m not a cilantro fan).