Mexican spiced tomato rice
Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland
Brazil nut burritos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g Brazil nutsroughly chopped
- large handful kalewoody stalks removed and leaves shredded
- 1 limejuiced
- 4 large or 8 small wholemeal tortilla wraps
- ½ pack coriander
- spiced tomato rice
- refried beans
- 1 yellow peppersliced
- 1 avocadosliced (optional)
- hot sauceto serve
For the dressing
- 150g cream cheese
- 50ml milk
Nutrition: Per serving
- kcal858
- fat33g
- saturates12g
- carbs108g
- sugars13g
- fibre15g
- protein25g
- salt1.6g
Method
step 1
Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.
step 2
Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.
step 3
Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.
step 4
Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.
step 5
Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.
