The Best BBQ bean burritos

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Ingredients

For the spicy tomato rice:

  • 150 g (~ 3/4 cup) uncooked white rice
  • 1 tbsp oil
  • 125 g (~ 1 cup) cherry tomatoes, roughly chopped
  • 1 tbsp hot sauce
  • 2 tsp tomato puree
  • Salt
  • Black pepper

For the BBQ black beans:

  • 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, in total when drained)
  • 2 tsp tomato puree
  • 1 tsp smoked paprika
  • 1 tsp hot sauce
  • 1 tsp white wine vinegar
  • 1/2 tsp garlic powder
  • Salt
  • Black pepper

To assemble:

  • 4 large flour tortillas
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • Few sprigs fresh coriander (cilantro), roughly chopped
  • 2 avocados, coarsely mashed

Instructions

To make the spicy tomato rice,

  1.  start by boiling the white rice in plenty of water until just cooked. Drain, and rinse with cold water.
  2. Heat the oil in a large frying pan, and add the chopped cherry tomatoes. Cook over a medium heat for a few minutes, then add the cooked rice, hot sauce, and tomato puree. Season generously, and mix well.
  3. Meanwhile, add all of the ingredients for the BBQ black beans to a small saucepan, and cook over a fairly low heat for about 10 minutes, stirring regularly, until the beans are hot and have become quite soft. You can mash them slightly with the back of a spoon if you like.

To assemble the BBQ bean burritos. 

  1. lay out a large flour tortilla, and spread 1/4 of the BBQ black beans down the centre. Add 1/4 of the spicy tomato rice, 1/4 of the grated cheese, some chopped coriander (cilantro), and some mashed avocado. Fold up the two ends, and roll tightly. Place seam-side down on a lined, lightly greased baking tray, and repeat with the remaining ingredients.
  2. You can either eat the burritos as they are, or bake them at 190°C (Gas Mark 5 / 375°F) for about 20 minutes, until piping hot and crispy (this will help them to hold together a bit better too!).