Spicy burritos with avocado salsa

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A very nice main course that's easy but also strangely impressive to the uninitiated.

Serves: 4, or 2 very greedy people

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · spicy · burritos ·


For the wraps:
1 large onion
3 cloves garlic
1 red pepper (to be honest they're better from a jar)
1tsp cumin (as with all the spices, I use whatever I fancy at the time)
1tsp allspice
1/2 tsp hot chilli powder
1 bay leaf
1 can pinto beans (mixed beans are also good)
1 can organic beans (the health food shop does whole earth baked beans which are more expensive but don't taste sickly sweet)
1 pack tortillas

For the salsa:
(the salsa needs lots of fine chopping so Dad will need some help)
1 large ripe avocado (not too ripe mind)
1 red chilli (I use very lazy chillies)
1 tomato
1 shallot
handful of coriander
lime juice
200g greek yoghurt


First make your salsa by chopping the choppable ingredients finely and then mixing all together in a big ball. PUKKA as a certain celebrity chef might say.

Next, heat your frying pan. Tip in the onion until its beginning to fry nicely - then add the garlic (note to Hilary - garlic takes less time to fry than onion).

When the onions are golden and slightly translucent, add the spices. Stir vigorously.

Next add your pepper.

Now add, your bay leaf, your beans and about a cansworth of water from the tap - fill up one of your cans so that the liquid isn't too bland (it uses up the remainder of the tomato juice).

Simmer for 15 minutes. So the JUICES develop (i'm sure Nigella would give a lascivious wink here)

Season with salt and pepper. Yes Hilary, you should have this to hand.

Whilst the JUICES are simmering, warm your tortillas gently in the microwave/oven/open fire/whatever.

Wrap up as a tortilla with a dollop of JUICES, a dollop of salsa and a dollop of yoghurt. Bonza.


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