4
10 min
90 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Mexican spice
- 400 g can black beans
- 1 carrot, grated
- 1 cup corn kernels
- 1 onion, chopped
- 400 g can crushed tomatoes
- 1 avocado, sliced
- 2 cups cooked rice
- 1 lime, quartered
- 6-8 tortillas
HOW TO MAKE
Sauté onion 5 min. Add spice, sauté 1 min. Add black beans, sauté 5 min
Add tomatoes, & corn kernels, Simmer 10 min
Mix in cooked rice with beans and corn mixture, simmer 5 min
Load your tortilla with bean, and rice mix, fresh avo slices and grated carrot
HOW TO SERVE
Serve with a squeeze of lime and fresh coriander.
HINTS & TIPS
SIDES & CONDIMENTS
For a zestier flavour add a dash of spicy tomato salsa.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Add in 1 diced capsicum with corn kernels.
ALTERNATIVE
Replace rice with quinoa
LIKE THIS RECIPE? SHARE IT ON…
ORIGINS
The origins of the Burrito date back to the early 1900s where, during the Mexican Revolution, a vendor named Juan Mendez traded on the streets of Ciudad Juarez. To keep his produce warm whilst transporting it on his donkey-drawn cart, he wrapped it in a tortilla and the burrito, or ‘little donkey’, was born. A burrito, was said to have consisted of a rolled tortilla filled with meat and other ingredients. However, in other areas of Mexico, similar dishes were known as a cocito and taco, respectively.
