Bean and Rice Burritos

1Preparation

1. Rinse the rice until the water runs clear.
2. Chop the onion and coriander and mince the garlic.
3. Drain and rinse the black beans.
4. Grate the cheese and slice the avocado and tomato.

2Cooking

1. Bring the rice, water and salt to a boil, then cover and cook on the lowest heat until the water is absorbed and small holes appear on the surface.

   🔥 low heat⏱ 18 min timer
2. While the rice cooks, heat the oil in a frying pan and cook the onion until soft and lightly golden.

   🔥 medium heat⏱ 5 min timer
3. Add the garlic, cumin and chili powder and stir until fragrant.

   🔥 medium heat⏱ 1 min timer
4. Add the beans, water and salt, mash about half of them with the back of a spoon and cook until thick.

   🔥 medium heat⏱ 5 min timer
5. Fluff the rice with a fork and stir in the lime juice and coriander.
6. Warm the tortillas on a dry griddle for a few seconds until soft and pliable.

   🔥 medium heat⏱ 2 min timer
7. Lay a line of rice in the centre of each tortilla, then beans, cheese, avocado and tomato. Fold in the sides, then roll up tightly from the bottom.
8. Place the burritos seam-side down on the griddle and toast until golden and sealed, then turn.

   🔥 medium heat⏱ 4 min timer

3Serving

1. Cut each burrito in half on the diagonal.
2. Serve with a spoonful of sour cream and guacamole or salsa.

💡 Tips & common mistakes

• Common mistake: overfilling, so the tortilla tears as you roll. Keep the filling in the lower third and leave the edges clear.
• Cold tortillas crack — always warm them before rolling.
• Wrapped burritos freeze for a month and can be reheated in the oven straight from frozen.

🔁 Substitutions

• Red kidney beans or refried beans can replace the black beans.
• For extra protein, add sliced grilled chicken to the filling.