Bean Burritos

Bean Burritos

I’m away on holiday at the moment, staying in a small cottage in Cornwall. The cottage has a small, but decent kitchen, although the knives are terrifyingly dull (must remember to pack a knife sharpener next time!). As we have our two fairly badly behaved dogs with us, I knew I’d be doing a lot of cooking rather than eating out, so I packed a box full of basic kitchen items in preparation. There is a small grocery store nearby for essentials (like milk, eggs and bread), but they don’t carry a whole lot of stuff, so our meals might be a bit on the basic side.

The first meal I cooked in this kitchen was Bean Burritos. It’s a simple meal which doesn’t need too many ingredients, and as the recipe is for 4, we had enough for lunch the next day, which was a bonus.

1 tin cannellini beans, rinsed and drained
1 tin red kidney beans, rinsed and drained
2 cloves garlic, minced
1 small red onion, chopped
1 carton organic crushed tomatoes
shredded cheddar cheese
8 flour tortillas

Preheat the oven to 230C/gas mark 8

In a skillet, heat a little olive oil over medium heat. Add the red onion and cook until soft, around 4 minutes. Add the garlic and stir for about 30 seconds, or until fragrant. Add the drained beans and the crushed tomatoes. Using a wooden spoon or spatula, roughly crush some of the beans to soften the texture of the filling. Bring to a boil and simmer for a few minutes until most of the tomato liquid has cooked away.

Burrito Filling - cannellini beans, kidney beans, red onion, chopped tomatoes and garlic

Burrito Filling – cannellini beans, kidney beans, red onion, chopped tomatoes and garlic

Meanwhile, warm the flour tortillas either in the microwave or in the oven. Read the package for instructions. Burritos roll up much easier with warm tortillas.

Put a couple of tablespoons of filling and a sprinkle of cheese in each tortilla and roll up, tucking in the ends so nothing falls out. Place on a baking sheet (seam side down) and bake until the tortilla browns a little and gets crunchy.

Serve with some salsa and a side salad.

Usually, when I have a fully stocked kitchen, I add some dried soya mince to the bean mixture, and I add some chilli powder to give it a little heat. I have also made these with crumbled tofu, and/or black beans.

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