Bean Burrito

This is my go to dinner every Friday, as 3 weeks out of 4 it is just assembly. I gleaned the recipe from our favourite café in Dingle (long gone, alas), the Homely House (https://inphotos.org/2006/09/29/homely-house-brian-and-eaglespirit/), which was located in Dick Mack’s Courtyard. We used to go in every Saturday and have the burrito (served there with nacho chips and a black olive on top), and I was very happy when the chef, Brian, shared the recipe with me.

I usually make the full quantity of bean mix, use a quarter for 2 burritos, and freeze the rest in 3 tubs. This is handy for making two burritos at a time. 

Ingredients:-

Bean filling (quantity for 8 burritos):

• 400 g dried pinto beans
• 1 onion
• water
• 1 tsp ground cummin
• 2 tsp ground coriander
• 1 tsp ground chipotle
• 1 onion

Sauce (quantity for 2 burritos):

• 1 can plum tomatoes
• 1 onion
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/2 tsp oregano
• pinch of salt
• oil

To serve (quantity for 2 burritos):

• 2 wraps
• 4 oz grated mature cheddar
• chopped jalepenos to taste

To garnish (quantity for 2 burritos):

• 1 avocado, blitzed or mashed with a fork
• 2 tblsp sour cream
• cooked white rice with sweetcorn or nacho chips

Preparation

Method: Bean mix

• Cover the beans with boiling water and leave to soak for at least 2 hours, up to overnight.
• Strain the beans
• Chop the onion
• Place the beans, onions and seasoning in a heavy pan or pressure cooker and just cover with water. Bring to the boil and cook till the beans are tender, 45 min to 1.5 hours, typically. The timing will depend on the age of the beans, how long you soaked them, and the method of cooking. The beans should absorb all the water and be tender. If you find the beans are cooked but you have excess water, you can bring them to a rapid boil, with the lid off, to reduce the cooking fluid.
• Mash the beans slightly – they should still be recognizable as beans but be a bit gooey.

Method: Tomato sauce

• Finely chop onion
• Chop plum tomatoes
• Heat the oil in a pan and soften the onions in it
• Add the seasoning and the tomatoes, bring to a boil, and then simmer on a low heat for 10 minutes

Method: Assembly and Baking

• Preheat oven to 180°C
• Line a dish with greaseproof paper (the wraps tend to stick to the dish otherwise)
• Place a wrap on a clean flat surface
• Divide the bean mix into 8, and place 1/8 in the centre of the wrap
• Spread half the chopped jalepenos over the bean mix
• Place 2 oz grated cheese on top of the jalepenos
• Fold the wrap over into a parcel
• Repeat for second burrito
• Place the two burritos in the lined dish
• Cover with the sauce and any left over grated cheese
• Cover loosely with tin foil
• Bake in oven for 30 minutes

Method: Serving

• Slide one burrito out of the dish and place on a plate, spooning some sauce over the top
• Garnish with sour cream and avocado
• Serve with rice or nacho chips