Bean and Red Rice Burritos

About this recipe

Northern Mexican-style burrito filled with pinto beans, red rice, pico de gallo and guacamole. Simple, satisfying and completely vegan.

1. 1

   Make the red rice: fry the dry rice in oil with chopped garlic until lightly golden. Add blended tomato, water and salt. Cook covered on a low heat for 18 minutes.

   

   💡 Toasting the dry rice before adding the stock gives a much deeper flavour.

2. 2

   Warm the cooked pinto beans in a frying pan with a little oil and salt. Lightly mash some of the beans to make the mixture creamier.

   
3. 3

   Make the pico de gallo: combine diced tomato, finely chopped onion, coriander and lime juice. Season with salt.

   
4. 4

   Make the guacamole: mash the avocado with a fork, add lime juice, salt and chopped coriander. Mix well and set aside.

   

   💡 Add the avocado stone to the guacamole to stop it oxidising.

5. 5

   Warm the flour tortillas in a dry griddle or frying pan on both sides. Keep warm wrapped in a clean cloth.

   
6. 6

   Assemble the burritos: spread beans over the tortilla, add red rice, pico de gallo and a generous spoonful of guacamole. Roll firmly and serve immediately.