There is no burrito culture in Denmark… they make guacamole with creme fraiche, call tortillas “pancakes,” and eat those pancakes with a knife and fork. I pine for decent Mexican and Tex-Mex food, and I even miss Taco Bell.
This vegetarian chipotle black bean and rice burrito recipe is a riff on Taco Bell’s 7-layer burrito. It layers chipotle-spiced black beans and brown rice with lettuce, cheese, salsa, creme fraiche, and spring onions in warm grilled tortilla.
1t chili powder
1 canned chipotle pepper, minced
1T adobo (from chipotle can)
2 garlic cloves, minced
3 cups cooked black beans
1/3 cup water
1/2 cup brown rice, cooked
1/4 cup salsa
creme fraiche/sour cream
sliced spring onions or diced regular onion
Heat a wok or large skillet over medium heat, add the oil, then fry the chili powder, cumin, chipotle pepper, adobo, and garlic for a minute or so, then add the drained black beans and water. Bring it to a boil, the simmer it for 8-10 minutes, until the liquid is absorbed. Roughly mash the beans, then stir in the rice and salsa, add some salt, and heat it through.
Add some of the filling to a tortilla, add the toppings, and wrap it. I like to finish my burritos on a grill pan to melt the cheese and crisp the tortilla a bit, but they’re perfectly delicious as-is.