RECIPE
RAINBOW BURRITOS By Emma Walton-Moore
Makes 4 burritos Ingredients: 4 large tortillas 2 sweet potatoes 1 tbsp of oil 2 tsp of cumin 1 tsp of ground coriander 2 tsp of smoked paprika 1/2 tsp of chilli powder 300 grams of rice 1/2 red onion, cut into thin strips 1 red pepper, cut into stripes 1 tin of cooked black beans, drained 175 grams tinned sweetcorn 2 avocados, cut into strips One handful of coriander Grated cheese (option) Sour cream (optional) Jalapeños (optional) Method: Cut the sweet potatoes in 2.5cm cubes and toss with the olive oil and spices. Roast in a preheated oven at 200°C/180°C fan/gas mark 6, checking on them and turning them over at the halfway point. In the meantime, place the rice into a pan of boiling water and cook for 10 to 15 24
minutes or until cooked. While the sweet potato roasts and the rice cooks, finely cut your vegetables. Add a little oil to a frying pan and add the red onion and red pepper. Fry for 8 minutes until just softened, add the black beans and tinned sweetcorn and cook for a further 3 to 5 minutes until all the veggies are heated through. As soon as the rice and sweet potatoes are cooked, begin assembling your burritos. Lay out your tortilla in front of you. Spoon the rice onto the wrap in a horizontal line in front of you followed by the cooked veggies, avocado slices and a sprinkling of coriander. At this point add any optional ingredients you’d like to use such as grated cheese, sour cream or jalapeños. Fold the sides inwards, over the filling then roll the burrito over the filling, tucking as you roll. Continue rolling until your burrito is seam side down! Repeat with the remaining tortillas and serve.
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