Name: Chicken and bean burritos
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Ingredients: 1 (90g) medium piece lime; 1/4 (40g) medium red onion, chopped finely; 1 fresh long green chilli, chopped finely; 1/2 (75g) medium tomato, chopped coarsely; 1/2 cup fresh coriander leaves, lightly packed, chopped coarsely; 1/2 cup (100g) rinsed, drained canned, red kidney beans; 1/2 cup (60g) cheddar, coarsely grated; 1 cup (150g) cooked white long-grain rice (see notes); 1 medium ripe avocado (250g); 4 x 22cm burrito tortillas; 1 1/2 cup (240g) shredded barbecued chicken; freshly ground black pepper and salt, to season

Chicken and bean burritos

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Makes 4 Item

Prep

20M

Cook

Total

21M

Ingredients

1 (90g) medium piece lime

1/4 (40g) medium red onion, chopped finely

1 fresh long green chilli, chopped finely

1/2 (75g) medium tomato, chopped coarsely

1/2 cup fresh coriander leaves, lightly packed, chopped coarsely

1/2 cup (100g) rinsed, drained canned, red kidney beans

1/2 cup (60g) cheddar, coarsely grated

1 cup (150g) cooked white long-grain rice (see notes)

1 medium ripe avocado (250g)

4 x 22cm burrito tortillas

1 1/2 cup (240g) shredded barbecued chicken

freshly ground black pepper and salt, to season

Method

1.Finely grate 1 teaspoon of rind from lime; squeeze 2 tablespoons juice from lime.

2.In a large bowl, combine onion, chilli, tomato, coriander, rind, beans and cheese.

3.Microwave rice for about 30 seconds on high (100%) or until heated through. Add to bowl with half the juice; season to taste.

4.Peel avocado; mash in a small bowl with remaining juice, season to taste.

5.Place tortillas on sheets of baking paper. Spread a quarter of the avocado onto each tortilla; top with chicken and rice mixture. Roll firmly to enclose filling; wrap in paper then foil.

For a vegetarian option, add extra beans in place of the chicken. You need to cook ⅓ cup (65g) raw rice to get the amount of cooked rice used here. You could also use the microwave rice now available in most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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