Burrito with Rice Recip by Benjamin Conroy

"A great recipe for sharing amongst friends and getting everyone involved in the process. I also like to mix up the fillings and then cut them into halves so people can try the different combinations." - Benjamin Conroy, Forbidden Foods Chef

Serves: 4 | Prep Time: 15m | Cook Time: 20m


- 1 1/2 cups cooked Red Rice
- 1 tin 4 bean mix drained and washed
- 1 tin chopped organic tomatoes
- 3 tsp ground coriander
- 3 tsp ground cumin
- 2 tsp smoked paprika
- 2 chipotle chillies (this will be hot)
- ¼ cup extra virgin olive oil
- 1 spanish onion finely chopped
- 2 cloves garlic crushed
- 1 avocado
- ½ bunch coriander
- ½ cup sour cream
- ½ cup shredded parmesan
- 1 pack Mission super soft wraps (these are the best for folding)
- 2 fresh limes
- Salt and pepper

Preparation method:

  1. Heat the oil over medium heat in a heavy based frypan, add the onions and garlic and cook gently until lightly coloured. Add the spices, chipotle chilies and cook for a further 2 minutes on low heat or until fragrant.
  2. Add the chopped tomatoes, rice, beans and 1 cup of water stir to combine, bring to boil then reduce to simmer for 10 minutes.
  3. In the meantime pick and wash the coriander and slice the avocado.
  4. Taste the bean mix and season with salt, pepper and a little sugar if necessary.
  5. To construct the burritos- start by spreading the sour cream onto the base followed by the chipotle rice mix, cheese, finish with coriander and avocado.
  6. Fold over the tortilla until just covering filling, tuck in both side and then tightly wrap the tortilla. Place seam down on a plates and serve immediately with lime wedges and extra sour cream.

Burrito rice mix recipe by Ben Conroy Chef

Forbidden Foods Burrito Recipe by Benjamin Conroy

Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.