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

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