Receta BBQ bean burritos
These BBQ bean burritos are just my kind of thing – they appease my love of black beans, avocado, and cheese all in one go. Mexican food is good for that, and burritos are the ultimate.
The best thing about a burrito is that you can cram it with whatever fillings you fancy – as well as my 4 fillings (BBQ black beans, spicy tomato rice, mashed avocado, and some grated cheese), you could add a spoonful of salsa, an extra splash of hot sauce, some sautéed veggies… and don’t forget a dollop of sour cream to serve!
And by the way, when I say cram, I mean cram. My BBQ bean burritos only just closed. It’s actually quite a skill to roll a burrito neatly when they’re this packed with tasty fillings… and it’s not really a skill I possess. That’s one of the main reasons I tend to bake my burritos for a few minutes before serving – not only does it make sure they’re piping hot all the way through, it also helps them to hold together a bit more securely (the cheese gets nice and melty and helps to glue everything together!).
I wrapped my BBQ bean burritos in foil to serve, purely because it makes me feel like I’m eating fast food at home… skip it if you like! For a real Mexican feast, serve them with some tortilla chips and dips, sweet potato fries, or just a big salad. Print BBQ bean burritos Prep Time 30 mins Cook Time 20 mins Total Time 50 mins Servings: 4 burritos Author: Becca @ Amuse Your Bouche Ingredients For the spicy tomato rice: 150 g (~ 3/4 cup) uncooked white rice 1 tbsp oil 125 g (~ 1 cup) cherry tomatoes, roughly chopped 1 tbsp hot sauce 2 tsp tomato puree Salt Black pepper For the BBQ black beans: 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained) 2 tsp tomato puree 1 tsp smoked paprika 1 tsp hot sauce 1 tsp white wine vinegar 1/2 tsp garlic powder Salt Black pepper To assemble: 4 large flour tortillas 100 g cheddar cheese, grated (~ 1 cup when grated) Few sprigs fresh coriander (cilantro), roughly chopped 2 avocados, coarsely mashed Instructions To make the spicy tomato rice, start by boiling the white rice in plenty of water until just cooked. Drain, and rinse with cold water. Heat the oil in a large frying pan, and add the chopped cherry tomatoes. Cook over a medium heat for a few minutes, then add the cooked rice, hot sauce, and tomato puree. Season generously, and mix well. Meanwhile, add all of the ingredients for the BBQ black beans to a small saucepan, and cook over a fairly low heat for about 10 minutes, stirring regularly, until the beans are hot and have become quite soft. You can mash them slightly with the back of a spoon if you like. To assemble the BBQ bean burritos. lay out a large flour tortilla, and spread 1/4 of the BBQ black beans down the centre. Add 1/4 of the spicy tomato rice, 1/4 of the grated cheese, some chopped coriander (cilantro), and some mashed avocado. Fold up the two ends, and roll tightly. Place seam-side down on a lined, lightly greased baking tray, and repeat with the remaining ingredients. You can either eat the burritos as they are, or bake them at 190°C (Gas Mark 5 / 375°F) for about 20 minutes, until piping hot and crispy (this will help them to hold together a bit better too!).
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one burrito.
Big fan of Mexican food? My cheesy black bean casserole is super popular on the site: