One of my favourite restaurants is a vibrant, local Mexican called Pinche Pinche. It’s one of my favourite restaurants anywhere, I’m just lucky that it happens to be on my doorstep. This restaurant works for me on a number of levels. The food has really interesting flavour combinations. The Boy is always up for it because he loves their churros. It has a fabulous atmosphere and it has a real neighbourhood restaurant feel (I almost always see someone I know).
But this is a recipe post not a restaurant review so what does Pinche Pinche have to do with today’s recipe? Alongside a huge choice of naturally gluten free dishes they also offer an ‘open burrito’ option – any of the burrito fillings without the flour tortilla wrap. This is Glutenfreeman’s favourite section of the menu.
I’m not sure whether open burritos are a ‘thing’ in home cooking but today’s recipe used to be my ‘go to’ burrito recipe and these days it is still a favourite but without the tortilla. So open burrito it is….
The quantities I’ve given work perfectly to feed one as an open burrito or will fill four flour tortillas to make actual burritos for two to four (depending on what you are serving it with). If you like the sound of this recipe but can’t be bothered with all of the different elements just make the kidney bean mash and serve on toast for a quick supper.
If you do all of the prep up front then this is actually a pretty quick dish to throw together and is a midweek standby of mine after a long day in the office.
Ingredients (per person)
For the mash:
Prepare kidney bean mash.
For mash: Gently fry onion and garlic in a little oil for 2 -3 minutes until softened. Drain and rinse kidney beans and add them to the pan with the mustard, cumin, chilli and soy. Stir for another 2 minutes to warm through then turn off the heat and mash everything together using a potato masher. You are looking for a coarse rather than a smooth consistency of mash.
When the sweet potato is almost ready gently reheat the vegetables and the mash. When warming the mash through if it is looking dry or it is sticking then gradually stir in a little hot water.
Layer up cheese, mash, sweet potato and vegetables to serve. If you are filling burritos then spread the mash on to the burrito first before adding the rest of the filling and rolling.
I'm Kim Adams, founder of SAVI Nutrition. A Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.