Veggie Burritos

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Veggie Burritos

serves 2

The secret to great burritos is to make sure the tortillas are steamed to give that lovely soft texture that stays together. My favourite way to do this is to wrap the tortillas in foil with a few sheets of damp kitchen paper and pop them in the oven for the steam to work its magic while you get on with preparing the fillings and accompaniments.

for the burritos:
2 large tortillas
1 dried ancho chilli
1 can black beans or red kidney beans (400g / 14oz)
6 tablespoons sour cream
for the green salsa:
1 bunch coriander (cilantro)
2 limes

1. tortillas: Turn your oven on to 180C (350F) and bring your kettle to the boil.

2. Place a large sheet of foil on a work space. Soak 2 pieces paper towel in water and squeeze so they are damp but not dripping.

3. Lay one piece of damp paper towel on the foil. Top with the tortillas and the remaining sheet of towel. Wrap to seal the foil parcel and place in the oven to heat.

4. filling: Heat a few tablespoons extra virgin olive oil in a large frying pan or skillet. Drain the beans and add to the oil. Stir fry the beans for a few minutes, crushing as you go.

5. Place the chilli in a small bowl and cover with boiled water and allow to stand.

6. salsa: Finely chop half the coriander (cilantro) and coarsely chop the remainder. Zest one of the limes and place in a small bowl with the finely chopped coriander and the juice of both limes. Season.

7. Remove chilli from the water. Discard the stem and seeds from the middle and finely chop the flesh. Add chopped flesh to the beans. Stir until chilli is heated.

8. to serve: Remove tortillas from the oven. Place one tortilla on a piece for foil or baking paper. Place half the bean mixture on the tortilla. Top with 2-3 tablespoons sour cream, a handful of the coarsely chopped coriander (cilantro) and a little of the salsa. Roll burrito and repeat with the remaining ingredients. Serve with remaining salsa on the side.

Prepare Ahead?

The beans and chilli could be prepped in advance and the salsa kept in the fridge. Tortillas are best if just reheated once.

Leftover Potential

Will keep in the fridge for a week or so. If storing keep the salsa, tortillas and beans separately. But best when freshly made.

Variations

vegan / dairy-free – replace the sour cream with vegan mayonnaise or some avocado mashed with a little lime juice.

more filling – beans and rice are a traditional combo. Stir some cooked short grain rice in with the beans and allow to heat through.

carnivore – either replace the beans with some ground beef and cook until well browned. Or add beef in as well as the beans.

slow-carb – either replace the tortillas with washed leaves of iceberg lettuce to make wraps. OR serve the beans in bowls topped with the sour cream, fresh coriander (cilantro) and salsa. Hungry people may like to double the beans and chilli.

can’t find dried ancho chilli? – any large dried red chilli will work. Chipotle would be good. Just be careful with the heat level. Alternatively add 2 teaspoons of smoked paprika to the beans and a pinch of dried chilli powder.

coriander (cilantro)- free – If you’re like Michelle and aren’t a good friend of mr coriander, replace it with fresh mint or flat leaf parsley. If using mint, pick the leaves from the stalks and discard stalks before chopping. You might like to make a red salsa instead by chopping a small handful of fresh cherry tomatoes and combining with the lime zest and juice.

gluten-free – use corn (maize) based tortillas or wraps. Vietnamese rice paper soaked in warm water are another alternative (no need to heat them in the oven).

carb lovers / more substantial – serve with commercial corn chips.

Waste Avoidance Strategy

tortillas – unopened packs will keep in the pantry for months. Otherwise freeze.

dried ancho chilli, beans – pantry.

sour cream – unopened tubs usually have a shelf life of 3-4 weeks. Otherwise use for another meal. Doesn’t freeze well.

coriander (cilantro) – use for another meal or make the salsa and keep in the fridge for a week or so. Leaves can be frozen but will wilt when defrosted.

limes – whole limes will keep in the fridge in a plastic bag for a few months.

Problem Solving Guide

bland – remember to season generously. A little ground chilli can help.

tortillas sticking to the paper – if you overheat the tortillas or don’t seal the foil parcel securely enough, the paper will dry out and stick to the tortillas. Not a good look. Next time seal more closely and keep an eye on the tortillas and turn the oven off when the parcel feels hot to the touch.

tortillas not holding together – if the tortillas aren’t steamed and hot enough, they won’t bend properly and hold together, If you’re having problems, best to pop the tortillas back in the oven for a little longer. Different brands of tortilla vary in thickness as well, so if you’re still not happy try another brand.

too dry – a little more sour cream and salsa will help.

can’t find black beans? – red kidney beans would be the best alternative or you could use cannellini beans like I have in the video – a bit unorthodox but still delicious.

too hot – ancho chillies tend to be pretty mild, but if you’re a little nervous about using that much chilli, have a little taste before you add it to the beans.

serving suggestions

Burritos can be messy so be generous with the serviettes.

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