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San Francisco Bean Burritos

What's the big idea?

Although burritos are usually thought of as a Mexican dish, this particular recipe is hugely popular in and around San Francisco, particularly in the Mission district. In fact many people know them as "Mission burritos".

Shopping List

Here's the list of what you need:

  • 6oz wild rice
  • Salt
  • 2 medium tomatoes, diced
  • 1 avocado, peeled, halved, de-stoned and chopped
  • 1 medium onion, finely chopped
  • 1 jalapeno chilli, finely chopped (seeds removed if you prefer to reduce the heat)
  • 2 tablespoons chopped fresh coriander
  • 3 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1½ tins pinto beans (or mixed beans or other beans if you prefer), rinsed and drained
  • 4 extra-large flour tortillas
  • Sour cream and lime wedges, for garnish

What To Do

  • Cook the rice first: bring 550ml water to the boil over a high heat in a medium saucepan. Stir in the rice with a pinch of salt
  • Reduce the heat so the rice simmers gently, cover, and cook until just cooked
  • Remove from the heat and set aside, covered, for 10 minutes. Drain and fluff with a fork
  • Meanwhile, mix together the tomatoes, avocado, half the onion, the jalapeno chilli, the coriander and a good pinch of salt in a bowl. Set aside
  • Heat the olive oil in a frying pan over a medium heat. Add the remaining onion, garlic, and a pinch of salt
  • Fry for about 5 minutes. Add the beans and mash them well, adding water if necessary. Set aside
  • When ready to serve the burritos, warm all the tortillas in a microwave until piping hot and pliable
  • Spoon about a quarter the rice, a quarter of the beans and a tablespoon or two of the salsa into the middle of a tortilla
  • Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package
  • Repeat with the remaining tortillas and filling
  • Serve the burritos with the remaining salsa, a dollop of sour cream, and lime wedges

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