Brazil nut burritos served on a plate

Brazil nut burritos

  • Rating: 4 out of 5.9 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add toasted Brazil nuts to your burritos for texture and buttery flavour along with our spiced tomato rice and refried beans. Ideal for a Mexican feast

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal858
fat33g
saturates12g
carbs108g
sugars13g
fibre15g
protein25g
salt1.6g
Advertisement

Ingredients

  • 50g Brazil nuts , roughly chopped
  • large handful kale , woody stalks removed and leaves shredded
  • 1 lime , juiced
  • 4 large or 8 small wholemeal tortilla wraps
  • ½ pack coriander
  • spiced tomato rice
  • refried beans
  • 1 yellow pepper , sliced
  • 1 avocado , sliced (optional)
  • hot sauce , to serve

For the dressing

  • 150g cream cheese
  • 50ml milk

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.

RECIPE TIPS
EASY CHEESE DRESSING

Whisk 150g cream cheese together with 50ml milk until smooth, then cover and set aside in the fridge until needed.

Goes well with

Recipe from Good Food magazine, January 2018

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.9 ratings

Sponsored content