Anyone else obsessed with Mexican? I eat it most of the week and still never manage to get sick of it. Of course, my Mexican is probably not the same as what you would get if you went to Mexico but it still tastes delicious.
This everyday Mexican bean burrito recipe is stuffed with simple, super tasty seasoned beans, rice and other fillings of your choice.
Here are just some of the reasons I love this burrito; it is:
Gluten-Free (if you use gluten-free wraps)
Packed with protein, vitamins and minerals.
If you try this, be sure to let me know! Leave a comment, rate it, and don't forget to tag a photo #WMFGBuiltByPlants on Instagram! I'd love to see how yours turns out. Cheers friends!
Mexican Bean Burritos
8 tortillas/wraps (I used spinach and herb wraps)
1 heaped tsp minced garlic
2 tbsp taco seasoning
2x 400g canned beans drained and rinsed (1 used 1 can kidney beans and 1 can 4 bean mix)
4 spring onions, finely chopped
1 + 1/2 cups of cooked rice
1/3 cup corn
4 cups spinach
100g cherry tomatoes halved
1 capsicum sliced
In a large saucepan, over medium heat, add the water, garlic, taco seasoning and beans. Mash beans slightly with a fork. You don't need to overdo it, you still want a couple of whole beans in there.
Fill each tortilla with the bean mix and the rest of the ingredients. Make sure they aren't too full so that you can still roll them.
Fold in the sides of the tortilla and roll into a tight burrito closed on all sides
You can either serve them like that or alternatively you can place them seam side down on a frying pan and grill them over medium-high heat for around 3-5 minutes until brown and crispy. Flip them over and grill for another 3-5 minutes.
You can also grill them in a sandwich press. Or if you are lazy you can omit the tortillas and enjoy it as a burrito bowl.
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