Healthy Mexican recipe for 4 as a meal with extra for snacking people, takes only 20 mins; recipe has rice, coriander, lime, olive oil, garlic clove, chipotle paste, ground cumin, brown sugar, cider vinegar, black bean, chopped tomato, tomato, red onion, coriander, lime, avocado and tortilla.
Marathon burritos
Course: Healthy Mexican
Servings
4 as a meal with extra for snacking
servings
Prep time
20 mins
Ingredients
- Coriander: 1/2 small pack coriander, chopped
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 1 tsp olive oil
- Chopped Tomato: 400g can chopped tomato
- Red Onion: 1 red onion, finely chopped
- Tomato: 2 large tomatoes, chopped
- Tortilla: large wholemeal tortilla wraps, natural yogurt, lime halves to squeeze over and grated cheddar (optional)
- Lime: juice 1 lime
- Cider Vinegar: 1 tbsp cider vinegar
- Brown Sugar: 1 tbsp brown sugar
- Black Bean: 2 x 400g cans black beans, drained and rinsed
- Ground Cumin: 2 tbsp ground cumin
- Avocado: 2 avocados, stoned and peeled
- Chipotle Paste: 1 tbsp chipotle paste
- Rice: 300g brown rice
Directions
- Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
- For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
- For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.
