Bowser's Big Bean Burrito

Bowser's Big Bean Burrito

25 min, makes 6

Ingredients

Filling
black beans      2 tins
cooked rice      250g
onion            1
garlic           2 cloves
ground cumin     1 tsp
smoked paprika   1 tsp
chipotle paste   1 tbsp
tomato puree     1 tbsp
cheddar          150g
salt             to taste

To assemble
flour tortillas  6
soured cream     to serve
lime             to serve

Use the flour tortilla recipe.
Any cooked rice works, plain or leftover. Pinto beans instead of black beans are just as good.

Recipe

1. Fry the diced onion in a little oil until soft. Add the garlic, cumin, smoked paprika and chipotle paste and cook 1 minute.

2. Add the drained black beans, tomato puree and a splash of water. Simmer 5 minutes, then mash about half the beans for a creamy, scoopable mix. Season with salt.

3. Warm a tortilla. Spoon rice and beans down the centre, top with grated cheddar. Fold the sides in and roll up tight.

4. Toast seam side down in a dry pan for a minute to seal and crisp.

5. Serve with soured cream and a squeeze of lime.

❄ Freezer
Freeze: cool the filling, roll the burritos, wrap each in baking paper, freeze flat.
Reheat: from frozen, 90 seconds in the microwave then a minute in a dry pan, or wrap in foil and bake at 180°C for 25/30 minutes.
Keeps: 3 months frozen, 3 days in the fridge.