beany burrito with homemade guacamole

prep time - 1 1/2 hours
style- Mexican
difficulty- easy/medium

ingredients

150g of organic brown rice
2 tbsp of rapeseed oil
1 onion, finely chopped
2 large cloves of garlic, grated
1 small red chili
1 red pepper, chopped small
1 large tomato chopped
1 can of chopped tomatoes
1 can of organic black beans (drained)
1 can of re-fried beans
1 sprinkle of cinnamon
1 tsp of cumin
1/2 tsp ground coriander
1/2 tsp of chili powder
salt and pepper
seeded tortilla wraps
2 tbsp of lime juice

guacamole 
2 avocados peeled and chopped
1 small red chili, chopped
1 large tomato, remove seeds and chop
2 tbsp of lime juice
large handful of coriander
salt and pepper


1. cook the brown rice on a medium heat for 30 mins, remove from heat, rinse with cold water, stir in the lime juice, and set to one side to cool.

2. fry the onion in the rapeseed oil on a medium heat for 3-5 mins in a large frying pan, add the red pepper and cook on a low heat for a further 5 mins

3. add the garlic, chili, cumin, ground coriander, cinnamon, salt, pepper and chili powder and stir for two minutes to infuse flavours

4. pour in the chopped tomatoes and the beans, bring to the boil, stir, reduce heat and leave to simmer until the juice has reduced

5. once cooked, place 4 tbsp of rice into the centre of a tortilla along with 4 tbsp of beans, wrap and place onto a baking tray

6. place into a fan oven at 190 degrees and bake for 10 minutes

7. for the guacamole, add all the ingredients (except the tomato) into a mixing bowl and blend with a hand blender for 10 secs. add the tomato and stir

8. remove the burritos from the oven and serve with the guacamole. (goes well with a tomato and coriander salad as shown above)