Ingredients (8 servings)
Filling
- 100 g long-grain rice
- 400 g vegetable wok mix
- 240 g red kidney beans
- 20 g rapeseed oil
- 300 g salsa sauce or Xtra spicy seasoned tomato salsa (300 g)
- 4 g salt
Burrito
- 280 g tortilla wraps (8 tortillas)
Burrito, or vegetable and rice tortilla with salsa sauce
A burrito is a flavourful, easy-to-make and rich meal that’s perfect for both lunch and dinner. Originating from Mexican cuisine, a burrito is known and loved all over the world and served both at restaurants and fast food places. Rice and kidney beans add heartiness to the dish, while vegetables and the vibrant salsa sauce bring freshness and juiciness.
Method
Filling
- Put the rice in a sieve and rinse under cold water till the water is clear. Put the rice in boiling salted water and cook over low heat for 10–15 minutes under the lid or according to the instructions on the package. A ratio of two parts water and one part rice is recommended. When the water is absorbed, lightly stir the rice, remove from the heat and let rest under the lid for 5 to 10 minutes – this is how you get perfectly fluffy rice.
- Heat a little oil in a large pan and fry the priorly drained and rinsed red kidney beans together with the vegetable mix over high heat. Cook for 5 to 7 minutes until the vegetables are soft and have a beautiful colour, but are not too soft.
- Add salsa sauce and rice to the vegetable mix, and stir well. Taste and if necessary, add salt. The burrito filling should be quite juicy.
Assembling
- Distribute the burrito filling evenly among the tortillas.
- Fold the bottom edge of a tortilla tightly over the filling, then turn the side edges inward and roll the burrito into a tight roll.
- Heat the burritos in a pan over medium heat for 3 to 5 minutes on each side, until the tortilla is slightly browned.
Tips
- For extra freshness, add some freshly chopped parsley or cilantro in the burrito.
- For those who prefer a spicier dish, we recommend using Xtra spicy seasoned tomato salsa (300 g)