BURRITO BITES

 

Mexican food is an easy crowd pleaser, and these fun tortilla cones make for an eye-popping platter that is sure to impress – both in taste and looks!

The filling is also perfect for making burritos when you’ve got a lot of people to feed, and need a time-saving, no-stress meal.  Either way, happy taste buds, nourished bodies!

PREP TIME:  10 min

 

STOVE TOP TIME:

Wonderbag Method 20 min

Conventional Method 2 hours

 

MAKES:  Makes about 5 ½ cups/1.2 kg: Enough to fill 40 cones for an party snack (or 8 to 10 burritos as a meal.

INGREDIENTS
FOR COOKING

  • 1 onion, finely chopped

  • 2 TBSP (30 ml) olive oil

  • 1 green bell pepper, finely chopped

  • 2 cloves garlic, finely minced

  • 1 tsp paprika

  • 2 tsp cumin

  • 1 tsp chili powder

  • 1 tsp oregano

  • ¼ tsp red pepper flakes

  • ½ tsp salt

  • ½ cup brown rice

  • 3 pepperoncini, stems removed, finely diced (or small can diced green chiles)*

  • 1 cup (240 ml) water

  • 1x 14 oz (400 g) can diced tomatoes, with liquid

  • 2x 14 oz (400 g) cans black beans, drained

FOR THE YOGURT SAUCE

  • 1 cup (250 g) yogurt

  • ¼ cup (15 g) fresh chives, finely chopped

  • 1 clove garlic, finely minced

  • 1/8 tsp salt

 

FOR SERVING INSPIRATIONS

COOKING INSTRUCTIONS
CONVENTIONAL METHOD

 

1)  In a large pot, sauté the onion in olive oil over medium heat for 5 minutes, stirring frequently.

 

2)  Add green bell pepper and cook for another 5 minutes.

 

3)  Add garlic and cook for 30 seconds. Add paprika, cumin, chili powder, oregano, red pepper flakes and salt, mix well and cook for 30 seconds to activate the spices.

 

4)  Add rice and mix well to coat in all those flavours. Add diced pepperoncini and water, bring to a boil then reduce heat to medium and cook, covered, 5 minutes.

 

5)  Add tomatoes and black beans, mix well and bring to a boil. 

 

6)  Reduce heat to the lowest setting and simmer for 1.5 hours

 

7)  Stir every 20 minutes in avoid the mixture sticking to the bottom.

WONDERBAG METHOD

 

1)  In a large pot, sauté the onion in olive oil over medium heat for 5 minutes, stirring frequently.

 

2)  Add green bell pepper and cook for another 5 minutes.

 

3)  Add garlic and cook for 30 seconds. Add paprika, cumin, chili powder, oregano, red pepper flakes and salt, mix well and cook for 30 seconds to activate the spices.

 

4)  Add rice and mix well to coat in all those flavours. Add diced pepperoncini and water, bring to a boil then reduce heat to medium and cook, covered, 5 minutes.

 

5)  Add tomatoes and black beans, mix well and bring to a boil. 

 

6)  Reduce heat to low and simmer, covered, for 10 minutes.

 

7)  Seal your lidded pot in the Wonderbag and leave for a minimum of 3 hours (best to leave it 6-7 hours, or all day, the longer you leave it, the more intensely the flavours develop ).

SERVING INSPIRATIONS

BURRITO CONES

 

Fill tortilla cones with cooked burrito filling, top with shredded cheese, yogurt sauce and pico de gallo and pass them around!

OTHER TORTILLA CHIP FUN 

If you can't find tortilla cones, then it's fun to use these tortilla boats, or even just tortilla rounds.  It's all good!

AN ACTUAL BURRITO

I guess it should go without saying that this recipe is awesome for burritos! 

 

Pictured here stuffed with Mexican Cole Slaw, yogurt sauce and shredded cheese.

YUP - A BURRITO!
YUP - A BURRITO!

Served with Mexican Coleslaw.

press to zoom

Recipe & Photo Credit:  Cathy Menees

Video Credit:  Sierra Bonnilla

COOKS NOTES

INGREDIENTS

 

Pepperoncini (in jars) are widely available in Europe, but in the US, you can also use a small can of diced green chilies (no easily found if Europe), if you prefer.

 

SERVING TIMING

 

You can stuff the cones or other tortilla shells 10-15 minutes in advance of serving them. If you leave them much longer, the tortilla shells will go soft, so plan on making them and passing them around immediately.

PROCESS

 

I cook the rice for 5 minutes before adding the tomatoes and black beans as the rice needs to cook on medium heat for 5 minutes to make sure it softens.  Sometimes (not every time) I’ve experienced the beans and tomatoes start to burn to the bottom of the pan if I add them at the same time as the rice.  So just to be safe, give your rice 5 minutes on medium heat before adding the rest.

 

LOVE YOUR LEFTOVERS

 

Any leftover filling is delicious (obviously) in a flour tortilla as a proper burrito, but you can also heat up a bowl and use it as a chip dip!  It’s all good.

Chickpea and Quinoa Tabbouleh