Down Mexico way: Brown rice and bean burrito

PUT ALL THE ESSENTIALS IN ONE TORTILLA WRAP

A burrito is one of those lunches I often bring to work. There's a lot in this one in terms of ingredients, but except for the rice and beans, it doesn't involve a lot of preparation. The components all add layers and textures that complement each other, resulting in a very pleasant tasting wrap.

I might have added a little too much heat to the rice and beans from the chillies in adobo sauce, but the sweet pineapple salsa, tangy cabbage slaw and velvety avocado are the perfect foil.

I thought the pack of tortillas I got was a little crumbly and when I wrapped the burrito, it tore a little. But that could also be because I put in too much filling. I get a little greedy sometimes.

Layer the components, but be careful not to overfill

Brown Rice and Bean Toasted Burrito

Makes 2-3 burritos

Rice and Beans

1 tbsp vegetable oil

1 small red onion, sliced thinly

1 tsp chillies in adobo sauce or to taste

1 tsp ground cumin

1 cup cooked brown rice

½ cup cooked black beans or beans from a can

½ cup frozen corn kernels

¼ cup stock or water

Salt to taste

2-3 large tortillas

1 avocado, peeled and sliced

Coarsely grated cheese

In a frying pan, heat the vegetable oil and add the red onion. When the onion turns translucent, add the chillies in adobo sauce and ground cumin; stir to mix well. Add the rice, black beans and corn kernels. Stir to combine. Add the stock or water and cover the pan to steam for a few minutes. Uncover the pan, add salt to taste and stir occasionally until the liquid is evaporated. Adjust seasoning if necessary. Remove from pan and set aside to cool slightly.

Pineapple salsa

½ tbsp brown sugar

½ tbsp soy sauce

1 cup diced fresh pineapple

¼ cup diced green capsicum (bell pepper)

¼ cup diced tomatoes

1 red onion, sliced thinly

Mix the brown sugar and soy sauce together – it will be like a paste. Combine with the other ingredients. Set aside for at least 15 minutes.

Cabbage slaw

1 tbsp lime juice

1 tsp vegetable oil

Salt and pepper to taste

1 cup finely shredded cabbage

Mix the lime juice, oil and salt and pepper together. Toss with the cabbage.

To assemble the burritos

Place tortillas on a clean work surface. Spoon the rice and beans into the centre of the tortillas. Top with slaw, avocado, salsa, and cheese. Fold up the tortilla like an envelope.

Toasting the burrito is optional. Heat a large frying pan and place burrito in the pan, seam side down. Press down with a metal spatula occasionally. When bottom is browned, flip over and toast the other side. Cool before wrapping.

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