Serves: 1 large burrito or 2 small burrito’s
Prep: 15 minutes and 15 minutes cooking time
For the rice
- 1 tbsp olive oil
- 100g (3 1/2 oz) Jasmine rice
- 100g (3 1/2 oz) hot salsa
- 1/2 tsp sea salt
For the beans
- 1/2 onion
- 200g (7oz) canned kidney beans
- 2 tbsp olive oil, plus extra for frying
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch of sea salt
- sriracha sauce
- 1/2 avocado
- 1 very large or 2 small tortilla’s
- parsley for garnish
- To make the rice, heat the oil in a pan and saute the rice over a medium heat. Add 130ml water, the salsa and salt. Bring to the boil over a high heat, then cover, reduce the heat to a simmer, and cook for 10-15 minutes until done.
- In the meantime, peel and finely chop the onion. Drain the beans in a sieve. Heat the 2 tbsp of oil in a pan and saute the onion and beans over a high heat. Reduce the heat to medium and add garlic and onion powders, salt and sriracha sauce to taste. Pour in 80ml water and let everything simmer for 2-3 minutes. Mash the bean mixture with a potato masher to produce a lumpy puree. If it seems too dry, add a little more water, adjusting the seasoning to taste.
- Remove the stone and peel from the avocado half and slice it. Warm the tortilla and lay it on your work surface. Spread the rice in a thick layer in the centre and top with the beans. Lay avocado segments on top and drizzle over sriracha sauce before scattering with parsley. Fold in the left and right sides of the tortilla over the filling. Then, fold up the lower half and press down lightly before rolling up firmly from the lower edge. If you like you can heat a bit of oil in a pan and fry the burrito over a high heat; this will help hold it together and add flavour. wrap up in foil and pack up for lunch.