Burrito recipe with rice and beans

Make burritos with readily available ingredients. These proportions and practical tips help you prepare the filling, rice and tortillas in order.

Ingredients

4 large wheat tortillas
400 g minced meat
1 onion
1 pepper
400 g canned red kidney beans
150 g uncooked rice
200 g tomato passata
1 tablespoon oil
1 teaspoon ground cumin
Salt and pepper
100 g grated cheese

Method

Cook the rice according to the packet instructions. Drain and rinse the beans.
Fry the onion in the oil, add the meat and break it up with a spatula. Cook until it changes colour.
Add the chopped pepper, passata, beans and seasonings. Simmer for about 10 minutes, until the filling thickens and the meat is cooked through.
Warm the tortillas in a dry pan. Place rice, filling and a little cheese on each, leaving the edges free.
Fold in the sides, roll tightly and briefly heat in a pan, seam-side down.

Time and servings

About 45 minutes. Serves 4.

Tips and variations

A thick filling makes the burritos easier to roll without tearing the tortillas.
Do not put too much filling in the centre of each tortilla.
Replace the meat with extra beans and vegetables for a meat-free version.

Preparing the filling

Finely dice the onion and cut the pepper into pieces small enough to fit in a rolled tortilla. Heat the oil in a large frying pan and cook the onion until translucent. Break up the meat with a spatula as it cooks to avoid large lumps. If a lot of liquid collects in the pan, let some evaporate before adding the passata. The finished filling should be hot throughout and the meat thoroughly cooked.

Drain the beans in a sieve and rinse with cold water. Add them with the pepper and passata, then stir gently so they keep their shape. Rub the ground cumin between your fingers and add it to the sauce. Taste after a short simmer and adjust the salt, as the beans and cheese may already be salty.

If the filling is too thin, simmer uncovered for a few more minutes, stirring to prevent sticking. If it becomes too dry, add a little water and heat again. Let the filling stand briefly before rolling. Very hot, liquid filling can soften the tortilla and is harder to distribute evenly.

Rice and tortillas

Cook the rice until the grains are tender but hold together when stirred. Drain if needed for your cooking method. Keep the rice separate from the filling so it is easy to divide evenly and adjust the proportions. You can cook it while the meat and vegetables simmer.

Warm each tortilla briefly on both sides in a dry pan. It should be flexible, not crisp, as an overly dry tortilla can crack when folded. Stack the warmed tortillas and cover with a clean cloth to keep them warm. If using smaller tortillas, use less filling in each and make more burritos.

Rolling and serving

Place the rice, filling and cheese just below the centre of a tortilla, leaving space at the sides. Fold the sides in and bring the bottom edge over the filling. Hold the sides in place and roll tightly. If it is difficult to close, remove some filling rather than stretching the tortilla.

Place the burrito seam-side down in a dry pan. Heat briefly until lightly browned, then carefully turn it over. The cheese will begin to soften and the outside will colour. Serve whole or cut in half, with salsa and sour cream on the side so they do not make the filling runny before rolling.

Storage and variations

If cooking ahead, place the rice and filling in separate containers, cool and refrigerate. Reheat thoroughly before filling freshly warmed tortillas. This helps the tortillas stay flexible and keeps them from soaking up sauce in storage.

For a meat-free version, use more beans and pepper. You can also add drained corn. For extra heat, add a little chilli, starting with a small amount and tasting before adding more. Serve the cheese separately if people prefer different toppings.

FAQ

Can burritos be prepared ahead?

Yes. Cool and refrigerate the filling and rice separately, then fill the tortillas before serving.

What goes with burritos?

Tomato salsa and sour cream work well.