1 tbsp vegetable oil
1 red or white onion, or 4 spring onions, chopped
400 g mixed veg of your choice (we used carrots, red capsicum and sweetcorn)
200 g leftover chicken, ham, beef or pork, chopped into small chunks
2 x 250 g packs instant Mexican-style rice
400 g can red kidney beans
2 - 3 tbsp chipotle salsa (to taste)
1 avocado, chopped
6 large tortillas
100 g grated cheddar
1 egg, beaten
sour cream (optional), to serve
- Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice, beans and chipotle salsa. Stir everything together and cook for 5 mins until piping hot.
- Heat another frying pan, or a chargrill pan, until hot, and heat oven to 140C/120C fan. Now assemble the burritos. Warm a tortilla for 10 secs on the hot pan (keep the pan hot, you’ll need to use it again). Pile roughly a sixth of the rice mixture onto the centre of the tortilla. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope. Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
- Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.