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Spicy Chipotle Prawn Burritos with Garlic Rice

Ingredients

Garlic rice:
40g butter
Drizzle of olive oil
3 cloves garlic, minced
1 cup white rice
2 cups water
½ tsp salt

Pico de Gallo:
1 small red onion, finely chopped
1 jalapeno, seeds removed and finely chopped (optional)
Juice of 1 lime
4 large ripe tomatoes, diced
1 cup fresh coriander, finely chopped
Salt, to taste

Prawn Burrito Filling:
1 tbsp olive oil
1 clove garlic, minced
16 cooked prawns, peeled and deveined
1 x 400g tin of black beans, drained
1 x 400g tin of sweet corn, drained
1 tbsp chipotle seasoning
1 tsp chilli flakes
Juice and zest of 1 lime
1 tbsp honey
4 extra large tortillas, warmed
½ avocado, diced

Method

Step 1

In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes.

Step 2

Add the rice, water and salt, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, about 10 minutes.

Step 3

While the rice is cooking, prepare the pico de gallo. Add all ingredients to a medium serving bowl and stir to combine. Taste and add more salt if needed.

Step 4

In a large frying pan, heat olive oil over medium heat. Add garlic to the pan and cook until fragrant, about 1-2 minutes.

Step 5

Add cooked prawns, beans and corn together with the chilli flakes, chipotle seasoning, lime juice and honey. Stir to combine and cook until prawns are heated through, about 4 minutes.

Step 6

Place tortillas on a flat work surface. Divide the garlic rice, prawn mixture, pico de gallo and diced avocado among the four tortillas, placing the ingredients on the bottom half of each tortilla, leaving about 2 cm from the edges.

Step 7

Roll the bottom of the tortilla upwards, until the bottom edge is covering the filling. Fold the edges in from the left and right side, then roll the burrito upwards.