Buckwheat Burritos
This week’s NutriPic was Burritos or Nacho Salsa and we’re so happy that burritos won. These burrito tortillas are super easy and you can make them in advance, so it’s the perfect recipe for when you have guests over.
When making the tortillas, it’s best to make them as thin as possible. This way it’s easier to construct the burrito .
For the filling we’ve gone for chicken with fried black beans and veg, but feel free to use whatever veg you have in and omit the chicken too, it’s also super tasty without this and makes a fantastic vegetarian main.
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Based on 2 Review(s)
Serves
9 tortillas
Prep
20 mins
Cook
36 mins
Total Time
56 mins
Dietary
GF
Ingredients:
For the burritos:
- 230g/8oz buckwheat flour
- 1 egg
- 750ml/25.5fl oz water
For the guacamole:
- 1 avocado
- Juice from 1 lime
- 1 garlic clove, minced
- 1 spring onion, chopped
For the filling:
- 2 chicken breast, thinly sliced
- 1 garlic clove
- 1 tbsp. grated fresh ginger
- 1 tsp. ground cumin
- 1 jalapeno
- 1 red pepper
- 1 x 400g/14oz can black beans
- 1 x 200g/7oz can sweetcorn
Optional: chopped tomatoes, apple cider vinegar, Greek yoghurt to serve.
Method:
1. Start by making the tortillas (recipe here). You can prep these the day before too.
2. To make the guacamole - simply mash the avocado and mix in the rest of the ingredients. Set aside in the fridge until serving time.
3. Fry the chicken until cooked through, add the garlic, ginger, ground cumin, jalapeno and red pepper and leave on a medium heat for 2-3 mins.
4. Add the black beans and sweetcorn to the pan and cook for 5 mins.
5. Assemble the burritos and serve. We also serve ours with Greek yoghurt and chopped tomatoes with a splash of apple cider vinegar.
