Not only are these breakfast bean burritos the ideal morning munch, they also contain loads of plant protein for that extra healthy boost.

MAKES 4// COOKING TIME 50 min

INGREDIENTS
For the filling
1 onion, finely chopped
1 red chilli, finely chopped
1 garlic clove, chopped
1 tsp cumin
2 tins black beans, drained and rinsed
1½ cups cooked brown rice
Zest and juice of 1 lime
½ cup chopped coriander
6 eggs, beaten
1 cup grated mozzarella
To assemble
4 wholewheat wraps
½ cup sour cream
½ cup salsa
1 avocado, sliced
½ cup coriander

METHOD
For the filling
1. Heat the olive oil in a pan over medium heat. Add the onion and fry until soft.
2. Add the chilli, garlic and cumin and fry for 1 minute, until fragrant. Add the beans and heat through.
3. Mash the beans slightly and season to taste. Set aside.
4. Mix the rice with the lime and coriander. Set aside.
5. Heat some more oil in the pan over low-medium and scramble the eggs until just cooked. Add the mozzarella and stir.
To assemble
1. Lay the wraps out and spread the bottom half of each one with sour cream and salsa.
2. Top this with some rice, eggs, black beans, avocado and fresh coriander.
3. Fold in the sides and roll up and enjoy your breakast bean burritos immediately.

Recipe: Elizabeth Mackenzie
Styling: Ariella Cohen
Photography: Sean Dollery // HMimages.co.za

Feel like being more adventurous? Try our sushi burritos for another healthy option!

The post Protein-packed breakfast bean burritos appeared first on MyKitchen.

Put a delicious and healthy spin on Mexican dining with these light and fresh fish burritos with lettuce cups and jalapeño dressing!

MAKES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the fish burritos
1 ½ cups cake flour
2 tbsp paprika
¾ cup plain yoghurt
1 egg
500 g hake fillets, cut into 5 cm fingers
Oil for baking
For the pickle
1 green cabbage, thinly sliced
1 red onion, thinly sliced
1 tbsp sugar
3 tbsp apple cider vinegar
1 cup beetroot juice
Salt and pepper, to taste
For the jalapeño dressing
¼ cup plain yoghurt
2 pickled jalapeños
½ cup coriander
Juice of 1 lime
To serve
1 cup brown rice, cooked
Cos lettuce

METHOD
For the fish burritos
1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Mix the flour and paprika in a bowl and season generously. Whisk the yoghurt and egg together.
3. Dunk the fish fingers in the flour mixture, then in the egg mixture. Give a second coat of flour mixture, then place on the baking tray. Bake for 10 minutes, flip and bake for another 8. Remove and set aside.
For the pickle
1. Prepare the pickle by mixing all the ingredients together, and allow to stand for 5 minutes.
For the jalapeño dressing
1. Place all the ingredients in a blender and blend until smooth.
To serve
1. Separate the lettuce leaves and lay out on a platter. Fill with rice, pickle, fish and dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Fish burritos with lettuce cups and jalapeño dressing appeared first on MyKitchen.

When it comes to creative food combinations, this one may just be the winner! These sushi burritos combine the best of both worlds, making them a tasty snack perfect for summer.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 cup sushi rice, cooked, still hot
4 sheets nori
Black sesame seeds
1 carrot, sliced into ribbons
½ cucumber, sliced into ribbons
¼ cup mayonnaise
200 g salmon, sliced into
2 cm thick strips
1 avocado, peeled and sliced lengthways
Handful coriander, chopped

METHOD
1. Combine rice vinegar, sugar and salt, and mix into the hot cooked rice.
2. Transfer the rice to a large container and spread it out into a thin layer. Set aside to cool.
3. To assemble, place 2 sheets of nori next to each other on a sushi mat with the sides overlapping by about 5 cm. (If you don’t have a mat, use a tea towel folded in ½ and covered in cling film.)
4. Scatter the sesame seeds over the nori. Cover the nori and seeds with the cooled rice and press it down to flatten and stick.
5. Top with carrot and cucumber ribbons. Spread with mayonnaise. Arrange salmon and avocado down the middle. Sprinkle with the coriander.
6. Carefully roll up the nori and wrap the roll in cling film. Let it set for 10–20 minutes.
7. Cut the sushirritos in ½ and serve with soy sauce and wasabi.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen // HMimages.co.za

The post Sushi burritos (or sushirritos, as we like to call them) appeared first on MyKitchen.