With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.
This recipe is super easy to cook and makes for a great midweek dinner option. I am a big fan of mixing hot and cold elements in my meals so personally the fresh salad and cool sour cream dip compliments this dish nicely but it does mean you probably want to serve it imminently once the burrito is made or alternatively do not put the dip in the fridge.
- 1 tbsp oil
- 1 large onion
- 1 pepper (red or yellow)
- 2 garlic cloves (or lazy garlic)
- 1 tsp chilli powder
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp tomato puree
- 1 tin of tomatoes (chopped is probably easier but I used plum as that’s what I had in the cupboard).
- 1 tin of red kidney beans in chilli sauce
- brown rice (I used one small mug full and I know it’s not an accurate measurement, but rice and pasta are tricky to get right!)
- cheese (for sprinkling)
- 1 bag of mixed salad leaves
- sour cream and chive dip (or plain sour cream)
- sauté pan (or frying pan)
Step 1) Dice the onion ready and then heat the oil in the sauté pan over medium-low heat. Add the diced onions and cook until softened, stirring occasionally (roughly 10 mins).
Step 2) Generally brown rice takes longer to cook than white rice so while the onions are cooking boil 3x the amount of water to rice in a pan (I used one small mug full of rice so put in 3 mugs of water to boil). Once bubbling, add rice, turmeric, paprika and ground cumin. Stir all together, bring back to the boil and then turn down the heat to med-low for 20-25 mins.
Step 3) Turn your attention back to the onions, crush in 2 cloves of garlic and add the chilli powder. Stir together the mixture and then add the tomato puree, tinned tomatoes and kidney beans with sauce. If you are using plum tomatoes like I did, spend a little time breaking them up into the sauce.
Step 4) Once mixture is suitably combined, leave to simmer for 10 minutes or until slightly thickened. Slice up the pepper and grate cheese in the meantime.
Step 5) Add peppers to sauce and cook for another 2-3 minutes so they are gently warmed through. In the meantime check on the rice as it should be cooked. If not, turn up the dial and stir continuously until softened and water is soaked up.
Step 6) Now it’s time to assemble the wrap! First put the wrap flat on a plate, then add a spoonful of rice, followed by the tomato mixture, grated cheese, lettuce and sour cream dip. Fold the top and bottom of the wrap, roll it into a burrito and it’s ready to be devoured!
If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!
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