Chipotle Black Bean Burrito
with avocado and pico de gallo
The burrito is a staple of Tex-Mex cuisine that originates from Ciudad Juárez in Mexico. These hearty plant-based wraps are filled with zesty lime rice, gorgeous green avocado, chipotle black beans, and another Mexican staple—pico de gallo.
Tags:
Veggie
•Vegan
Allergens:
Wheat
•Soya
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Flatbread
(Contains Wheat)
1 pack(s)
Black Beans
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 unit(s)
Avocado
1 unit(s)
Onion
1 unit(s)
Tomato
1 unit(s)
Lime
5 grams
Coriander
40 grams
Rocket
75 grams
Rice
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kcal)765 kcal
Energy (kJ)3201 kJ
Fat18.9 g
of which saturates2.9 g
Carbohydrate114.5 g
of which sugars11.2 g
Dietary Fiber16.6 g
Protein25.4 g
Cholesterol0 mg
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Parchment Paper
•Zester
•Sieve
•Pot
•Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rice.
- Add half the rice (double for 4p) and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the coriander (stalks and all).
- Cut the tomato into 2cm chunks.
- Drain and rinse the black beans in a sieve.
- Zest and quarter the lime. Stir the zest into the cooked rice and season to taste with salt and pepper.
3
- Place a medium pan over medium heat with a drizzle of oil.
- Mash half the beans with a fork.
- When the oil is hot, add half the chopped onion to the pan and fry for 4-5 mins until softened.
- Add the chipotle paste along with the whole and mashed beans and cook for another 2-3 mins.
- Season to taste with salt and pepper.
4
- Meanwhile, in a medium bowl mix together the remaining chopped onion, tomato and coriander.
- Season to taste with salt, pepper and lime juice.
- Dress the salad leaves with salt, pepper and a drizzle of oil.
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a tablespoon to scoop out the flesh.
5
- Place each flatbread on a large piece of aluminium foil or baking paper.
- Along the bottom third of each flatbread, spread a portion of rice.
- Top with beans, avocado, pico de gallo and salad leaves.
- Fold the bottom of the flatbread up over the filling, then fold left and right sides in towards the filling.
- Roll the whole thing over then wrap your burrito tightly in the foil or paper.
TIP: Don’t overfill your burrito to ensure it rolls up.
6
- Warm the burrito in the oven for 4-5 mins.
- Unwrap then cut in half.
- Serve with any remaining fillings and lime wedges alongside.