The first time I tried a burrito was in 2011. I was an exchange student living in New York City for a year. It was my first time ever living outside Korea and of course everything was new to me. But the burrito that I had at Chipotle was first mind-blowingly big and second somehow familiar to me. Perhaps it was all the spiciness and rice that attracted my Korean-biased taste. My go-to dinner was always a Chipotle burritos. It was simply a perfect meal for a broke student. Even after few years, I reminisced the taste of a good burrito and complained (a lot) about the lack of Chipotle in Korea.
Then I’ve never really tried making one on my own. It seemed to require too much work. All the ingredients lined up at Chipotle was an intimidating idea for a selt-learnt home cook. Moreover, I stopped eating dairy products so the idea of omitting sour cream with cheese made me sad (It wasn’t because I decided to become a vegan but based on a personal health concern). So even when I tried some other Mexican inspired meals, Burrito was always out from the options.
But oneday I cooked some kidney beans with taco seasoning and had it with rice, salsa, and avocado. It tasted amazing and it reminded me the burrito that I’ve been missing so much. So I said why don’t I just put everything on a tortilla? And yes, more carbs better taste. Even without any dairy in it, it tastes spiceful, well-balanced, and somehow naughty. The best part is that you don’t have to feel any guilt from eating a whole burrito (or maybe even two).
It takes less than an hour (if you have soaked the kidney beans ahead) and it’s easy to make, easy to store, and easy to eat! :p
- 60g Kidney beans – 2 persons
- 1 medium size onion
- 2 cloves garlic
- 2 paprikas / bell peppers
- 2 tomatoes
- 2 avocados
- 1 lime
- Cilantro/Coriander handful
- 4 medium size Tortillas
- 1 Tbsp Dried oregano
- ½ Tbsp Cumin powder
- 1 bay leaf
- 1 Tbsp Paprika powder
- ½ Tbsp Garlic powder
- 1 tsp Tomato paste
- 2 Tbsp Olive oil
- Salt & pepper
- Vegetable broth (optional)
How to make it
- Soak the kidney beans at least 1 hour up to overnight.
- Put chopped onion and minced garlic to a pot where you want to cook the beans. (I recommend pressure cooker to reduce the cooking time) Add some oil to the pot with salt and pepper and cook it off for about 10 mins on a medium heat.
- Once the onions become golden, add oregano, cumin, paprika powder, 1 bay leaf, and tomato paste. Cook everything for 30 seconds to a minute. This helps removing the metalic taste from the paste and elevating aromas from the herbs.
- Put about twice amount of water (or veggie broth) and beans to the pot. Boil them for 25mins on a pressure cooker. It will take about 40 mins on a normal pot with three times more water. Make sure you salt it well!
- Meanwhile, cut bell peppers/paprikas into thin slices and cook it on a pan with garlic powder, oregano, paprika powder, and olive oil.
- For the salsa, cut tomatoes into small pieces and add cilantro, lime juice, salt, and pepper to it. Mix it well.
- Simply mash the avocado and add some salt and pepper. If you worry that it will take more than 15 mins to eat, add some lime water to stop it from getting brown.
- Heat up tortillas on a non-stick pan or on a cast-iron skillet (better) for 30 seconds on each side. If you have a microwave oven, wrap a bunch of tortillas with wet towel and run it for 30 seconds – 1 mins.
- Once the beans are done, cool it down a bit. Then add all ingredients on a tortilla and wrap them up well.
- Enjoy :^)
It’s such a well-known recipe but I hope you give it a try and let me know how it was!