Ingredients:

  • 1 cup (200g) Long-Grain White Rice (Jasmine or Basmati)
  • 1 ½ cups (360ml) Vegetable Stock (low sodium)
  • 1 Tbsp (15ml) Unsalted Butter or olive oil
  • ½ tsp (2.5g) Fine Sea Salt (for rice)
  • 2 Tbsp (30ml) Fresh Lime Juice (approx. 1 medium lime)
  • ½ cup (20g) Fresh Cilantro, finely chopped
  • 1 Tbsp (15ml) Neutral Cooking Oil (e.g., canola or sunflower)
  • ½ Yellow Onion, small dice
  • 2 cloves Garlic, minced
  • 1 tsp (5g) Ground Cumin
  • ½ tsp (2.5g) Smoked Paprika
  • ¼ tsp (1g) Chipotle Chili Powder (optional, for heat)
  • 2 (15 oz / 425g each) cans Black Beans, rinsed and drained
  • ½ cup (120ml) Vegetable Stock or water (for beans)
  • ½ tsp (2.5g) Fine Sea Salt (for beans)
  • Pinch of Freshly Ground Black Pepper
  • 4 large (10-inch / 25cm) Flour Tortillas (Burrito size)
  • 1 ½ cups (180g) Monterey Jack or Cheddar Cheese, grated
  • Optional: Hot sauce or mild salsa for layering

Instructions:

  1. Rinse the Rice: Rinse the 1 cup of rice thoroughly in cold water until the water runs clear. This removes excess starch, resulting in fluffier rice.
  2. Combine & Cook: In a medium heavy-bottomed saucepan, combine the rinsed rice, vegetable stock, butter/oil, and salt. Bring to a boil over high heat.
  3. Simmer and Rest: Once boiling, immediately cover the pan tightly, reduce the heat to the lowest possible setting, and simmer undisturbed for 18 minutes. Remove the pan from the heat and let it rest, still covered, for 10 minutes. Do not peek during simmering or resting.
  4. Finish the Rice: After resting, gently fluff the rice with a fork and stir in the lime juice and chopped cilantro. Set aside.
  5. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  6. Toast Spices: Stir in the cumin, smoked paprika, and chili powder (if using). Cook for 30 seconds, stirring constantly, to toast the spices and release their aroma.
  7. Simmer Beans: Add the rinsed black beans, ½ cup of stock, salt, and pepper. Bring the mixture to a gentle simmer.
  8. Reduce and Thicken: Reduce the heat to medium-low and simmer for 10–15 minutes, allowing the liquid to reduce significantly. This is crucial for texture.
  9. Achieve Texture: Using a potato masher, mash about two-thirds of the beans directly in the pan, leaving the remaining third whole. This creates a creamy, refried texture. Remove from heat.
  10. Warm the Tortillas: Warm the tortillas briefly (30 seconds per side) in a dry skillet, in the microwave, or over a gas flame. Warm tortillas are essential for flexibility.
  11. Layer the Filling: Lay one warm tortilla flat. Starting just below the centre, spread a generous layer of the smoky black beans. Top the beans with a portion of the cilantro-lime rice. Sprinkle generously with grated cheese (and optional hot sauce/salsa).
  12. Roll the Burrito: Fold the sides of the tortilla inwards over the filling. Bring the bottom edge up and over the filling, tucking it tightly against the filling core. Roll forward firmly until the burrito is sealed.
  13. Finish (Optional): Serve immediately, or toast the assembled burritos seam-side down in a dry skillet for 2 minutes on each side until the tortilla is lightly browned and the cheese is thoroughly melted.