Ingredients

• 3 tablespoons olive oil
• 1 red onion, halved and sliced
• 2-3 cloves garlic, finely chopped
• ½-1 teaspoon, red chilli flakes or other hot pepper
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1 cup (240ml) basmati rice
• 1 x 540ml (19oz) can, red kidney beans, drained and rinsed
• 1 cup good quality canned diced tomatoes
• 1¾ cups chicken or vegetable stock 
• Salt to taste

For the burritos

• 8 large or 10 small whole wheat tortillas
• 2 cups grated, cheddar cheese or other cheese you prefer
• 2 avocados, peeled and thinly sliced
• A handful, fresh cilantro leaves

Pico de Gallo Salsa

• 4 Italian tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 small red onion, finely chopped
• ¼ cup finely chopped cilantro (coriander leaves)
• 1-2 tablespoons lime juice
• Salt and freshly ground black pepper to taste

Instructions

1. Make the rice and beans: heat the olive oil in a large pot over medium high heat. Add the onions and garlic cook over low heat until soft, about 5 minutes. Add the chilli flakes, cumin and curry powder cook, one minute. Then add the rice and cook for 2 minutes until it’s is fully coated with the oil and spices, then add the beans and tomatoes and cook for another minute. Finally, add the stock, season with salt, bring to the boil and simmer, covered over medium low heat for 15 minutes and stirring twice in the first ten minutes. Switch off the heat and let rest ten minutes then fluff the rice.
2. Make the Salsa: combine salsa ingredients in a bowl. Season with salt and pepper to taste and toss to combine. Cover and place in the fridge until ready to use.
3. Assemble the burrito: place a heaping of filling in the middle of the tortilla. Top with the salsa, cheese, avocado slices and chopped cilantro. Fold the bottom, tuck in the sides and roll the burrito tightly. ENJOY!

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