Serves: 4

Nat and I went for a good vegetarian tear before Nat announced Baby #4 -arriving October 2023.

This burrito is why vegetarian food is just as good – better – than the meat alternative.

And certainly, both of us will be back on the tear come November.

Healthier. Cheaper. And the whole carbon thing. You know, that thing.

The coriander-lime rice here is amazing.

And then be versatile with the ingredients. You definitely need guacmole, salsa and sour cream, though some black olives? Why not.

Fried corn. Shredded lettuce, Sauted mushrooms. Browned, sliced onions. Damn why not!

You said pan-fried zucchini? You know my answer.

Saturday lunch between chores (I know, should be the day for a long lunch, though that only means a cracking dinner is on its way), this is a great treat.

Wednesday night with a white wine.

I don’t mind when you do it. Though please do. It’s just great.

Ingredients

2 c cooked short-grain rice such as Jasmine
2 tbsp fresh coriander, chopped
2 limes, juices
1/2 medium onion, diced
3 – 4 garlic cloves, minced
2 tbsp vegetable oil
400gm can black beans
1 tbsp chilli powder
1/2 tsp ground cumin
1 tbsp hot sauce
Pinch salt
4 large tortillas

Accompaniments

Sour cream
Shredded lettuce
Salsa
Guacmole
Shredded cheese
Sliced black olives
Sauted mushrooms
Fried corn
Jalapeño slices
Tofu
Even scrambled eggs
You name it!

Method

1. In a large microwave-safe bowl, toss together the cooked rice, freshly chopped coriander and drizzle with the lime juice. Heat in the microwave until just hot and give a quick stir.
2. Ina separate skillet, sauté the onion in the oilfor 5 minutes, or until the onion is soft. Add the garlic and cook another minute. Reduce the heat, add the black beans and season with the spices and hot sauce. Season with the salt, allowing the beans to cook until heated through. About 5 minutes.
3. Warm the tortillas and spoon on the coriander rice and then the black bean mixture and then add all the toppings you want.
4. Wrap the burritos: fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remaining of the burrito.
5. Cut in half and serve immediately.