Burritos are a great healthy and delicious way to enjoy nutritious beans and fresh salad and we just love them! There are many pre-made packet burrito kits available from your supermarket but, why not try making your own from scratch? They taste soooo much better and you know exactly what goes into them, so you can avoid all the additives that usually come along for the ride in processed food.
The simple flour tortilla recipe is adapted from Homesick Texan ‘s Texas flour tortilla recipe; with rice milk and wheat bran added for a vegan and whole wheat version. They are super simple to make and look and taste great.
Making your own refried beans or Frijoles takes a little cooking time but, it is well worth the effort. For this refried bean recipe I used a four bean mix that included haricot, red kidney, pinto and pink beans; you could use just pinto beans if you prefer. With roasted garlic, chilli, capsicum and tomatoes the flavour of this bean recipe is worth the extra effort.
To prepare the burritos from scratch does take a little time but, that makes this an ideal vegetarian recipe to cook on a lazy Sunday afternoon. Alternatively make the beans and tortillas ahead of time and reheat them before serving. Delicioso!!
Preparation time: 35mins
Makes 9 tortillas
- 1½ cups high grade plain flour
- ½ cup wheat bran
- 1½ tsp baking (bi-carbonate) soda
- 1 tsp salt
- 2 tsp rice bran oil
- ¾ cup warm rice or soy milk
Sift the flour into a large bowl; mix together with the wheat bran, baking soda, salt and oil. Make a well in the centre and gradually add the warm rice or soy milk.
Combine with a spoon or your hands until the mixture comes together in a soft sticky ball. Turn out on a lightly floured surface and knead for 2 minutes. Places the dough in a lightly oiled bowl and cover with a damp tea towel; allow to rest for 20 minutes.
Once the dough has rested pull it apart into 9 equal pieces, roll these into balls and place on a lightly floured surface, not touching and rest for a further 10 minutes.
Take each ball of dough separately and roll out on a floured surface with a rolling pin. Roll from the centre until you have a thin circular tortilla of 15-20cm width. Place the tortilla on a lightly floured surface. Roll out remaining tortillas; you can stack them on top of each other with a little flour in between.
Once all the tortillas are rolled out, heat a large heavy based fry pan over a high heat. Once the pan is hot cook the tortillas one at a time; about 20-30 seconds on each side until lightly browned.
Place the tortillas aside until ready to serve, keep them warm by covering with foil or a tea towel. Tortillas can be prepared ahead and re-heated in a low oven covered with foil.
Preparation time: 3½ hours
- 1½ cups dried beans, pinto, haricot or red kidney
- 6 cups water
- 1 bay leaf
- 6 garlic cloves
- 1 green capsicum (bell pepper), quartered
- 250g (½ pound) tomatoes
- 1-2 chillies
- vegetable oil
- 1 tbs fresh oregano, diced
Rinse the beans clean and pick over to ensure there are no sad looking beans etc. Place them in a good sized pot with the 6 cups of water and the bay leaf, don’t add salt now as the beans will not soften.
Bring to the boil and continue to simmer partly covered for 2 hours adding more water if needed.
Meanwhile pre-heat the oven to 180°C/356°F
On a baking tray arrange the garlic cloves, capsicum, tomatoes and chillies, drizzle over about 2 tbs of vegetable oil. Bake in the pre-heated oven for 25-30 minutes until soft and just starting to golden, remove and set aside to cool slightly. Once cooled chop all the ingredients roughly saving the pan juices.
Once the beans are cooked, they should be soft and a rich dark colour; add the chopped roasted vegetables, pan juices , 1/3 cup of vegetable oil and salt to taste. The beans may need a good amount of salt so add gradually and continue to taste as they cook, adding more salt to taste as you go.
Add a little more water if the beans are starting to stick and cook them for a further 30 – 90 minutes adding water as needed to stop them from sticking.
The longer you allow them to cook the better the flavour so let them gently simmer away for at least 30 minutes. About 10 minutes or so before serving add the oregano and mash the beans lightly with a potato masher, a little texture is good in the beans so only mash until you get the consistency you prefer.
Beans can be prepared ahead of time and reheated before serving.
Preparation time: 2 mins (+ cooking times above)
- wheat tortillas
- refried beans
- ice berg lettuce, diced
- vegetarian sour cream (optional)
- vegan or vegetarian cheese
- diced tomato, red capsicum, chilli or fresh salsa
Place a good helping of refried beans onto a tortilla and top with lettuce, sour cream, cheese, guacamole and salsa or any of your favourite burrito ingredients roll up and enjoy!!
For a Mexican style feast you could serve the burritos with the Spanish rice recipe found here.
The wheat tortilla recipe was adapted from Homesick Texan ‘s Texas flour tortilla recipe.
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