Discover / Mexican Rice and Kidney Bean Burrito
By Cuisinary Kitchen
Heat 30 ml oil in a non-stick pan on low flame. Add 3–4 chopped garlic cloves and sauté briefly. Add 1 sliced onion, 1/2 julienned red bell pepper, and 1/2 julienned green capsicum, and toss together.
Add 1 tsp dried oregano, 1 tsp red chilli flakes, and 100 g boiled kidney beans to the sautéed vegetables. Sauté for 3–4 minutes, then add salt to taste.
Add 100 g cooked basmati rice, a few chopped coriander leaves, and 60 g Cuisinary Pizza Pasta Sauce into the pan. Mix thoroughly until all the ingredients and sauce are evenly combined.
Place 1 warm tortilla flat on a clean surface. Place about half of the cooked rice and bean mixture along the centre, top with 60 g grated processed cheese, and roll it tightly into a burrito.
Melt a little butter on a heated grill pan. Place the rolled burrito seam-side down and grill on both sides until golden and crisp. Slice in half and serve warm.
