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Brazil nut burritos

Brazil nut burritos served on a plate

Brazil nut burritos

Name: Brazil nut burritos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
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; 150g cream cheese; 50ml milk

Miriam Nice

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4 out of 5.12 ratingsRate

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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

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mexican spiced tomato rice

A star rating of 3.6 out of 5.14 ratings

Brazil nut refried beans

A star rating of 4.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal858
fat33g
saturates12g
carbs108g
sugars13g
fibre15g
protein25g
salt1.6g

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.

Recipe from Good Food magazine, January 2018

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A star rating of 4 out of 5.12 ratings

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