Burrito

One of my all-time favourite street foods. The sort of meal you grab with both hands and shove it in your mouth. The combination of all those delicious fillings is exceptionally tasty and comforting to eat.
Ingredients
serves 4

for the chilli
1 onion
4 cloves of garlic
1/2 leek, trimmed  
1 red chilli 
2 tbsp olive oil 
1 tbsp ground cumin 
1 tbsp ground coriander 
1 tbsp smoked paprika 
1 tbsp dried oregano 
1 tbsp tomato purée 
250g dried lentils (green/red)
400g red kidney beans, tinned, drained and rinsed 
400g black beans, tinned, drained and rinsed 
400g chopped tomatoes 
500ml vegetable stock 
whole nutmeg, grated
salt 
black pepper, freshly ground 

for the flour tortillas
340g plain flour
5 tbsp vegetable fat (shortening) 
180ml warm water
1 tsp salt

for the savoury rice
2 tbsp vegetable oil
350g long grain rice
225g passata
2 garlic cloves, crushed
1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp ground cumin
1 ltr water

for the guacamole
3 ripe avocadoes
2 lime, large, juiced
1 onion, finely chopped
1 tomato, chopped
30g coriander, finely chopped
Jalepeño pepper, finely chopped (optional)
salt

optional toppings
Jalepeno peppers
Cheddar cheese
Sour Cream
Refried beans
fresh coriander



Method

for the chilli
Finely chop the onions, garlic, leek and chilli and place into a heavy-based pan over a medium heat with the oil. Fry for about 5 minutes until softened. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – add a little water if it's a bit dry. Stir in the tomato purée and cook for a further 2 minutes.
Stir in the lentils, beans and chopped tomatoes, then add the stock. Bring it all to the boil, then reduce to a low heat and simmer for an hour until thickened and reduced. Season to taste. 


for the flour tortilla
Combine the flour and vegetable fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated. Pour about 160ml of warm water over the dry ingredients, add the salt and mix together with a fork.  Add a little extra water if it appears too dry.   Place on a work surface and knead until smooth. 

Divide the dough into 12 or 8 portions (depends on your preferred size) and roll each into a ball. Set them on a plate, cover with clingfilm and let rest at least 30 minutes. 

Heat a dry frying pan to a medium-high heat.On a lightly floured surface, roll out a ball of the dough into an even 7-inch circle. Lay the tortilla on the hot pan. After 30 to 45 seconds, when it has started to brown in patches flip it over. Warm for a further 30 seconds, until the other side is browned; don't over cook the tortilla or it will become crisp and snap when you try to fold. 

Remove and wrap in a tea towel to cool and not dry. 

for the savoury rice
In a saucepan, heat the oil over medium heat. Add the rice and fry for 5 minutes, stirring frequently.  Reduce heat to low, and stir in passata, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20 minutes.

for the guacamole
Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency. A few chunks in the blend will add texture. Add chopped onions, tomato, and the coriander. Stir gently to mix ingredients.  Add juice of second lime and then salt to taste.  Add jalapeño to taste if you like.  Cover the bowl with clingfilm until ready to serve.

to wrap

Warm a tortilla in a dry frying pan for a few seconds. Move the tortilla to a warm plate. Place a large spoonful of the rice followed by plenty of the chilli.   Then add the toppings to taste. Sometimes less is more but when it comes to my Burritos I like to fill them to the max. So I personally go for the whole lot, guacamole, sour cream, cheese, coriander and Jalepeño! 

Then wrap.  Grab two opposing sides and bring to the centre. Press down on the filling and move outwards, spreading the filling as you do. Once you've reached about 3cm from the edge stop. Then hold one of the other (unfolded) sides pulling it over the filling and tucking it into itself.  Roll up tightly.  Wrap in foil and keep warm in an oven on a low temperature.