Basic Burrito Bread:
(it’s so much simpler than you thought)
1 ½ cups plain flour
1 cup plain wholemeal flour
1 teaspoon baking powder
3 tablespoons olive oil
1 cup of water
*optional flavours herbs, spices, crushed garlic
** extra flour for rolling
Bean & Corn Mix:
2 x 420g cans of kidney beans, rinsed and drained
2 large corn cobs, husks removed and cut from the cob (or replace with 2 cans of canned corn, drained)
1 tablespoon olive oil
2 teaspoons smoked paprika
4 tomatoes, roughly diced
2 spring onions or ½ a red onion, chopped
1 bunch of parsley, washed and chopped
1 avocado, mashed
1 cup low fat tasty cheese, grated
Combine Burrito bread ingredients in a large mixing bowl, combine well and turn out onto a well- floured surface and knead for about 10mins until the dough is smooth and elastic. Divide into 8 small balls and set aside to rest for at least 1 hour (this helps prevent the bread being tough).
Prepare the tomato salsa by mixing all ingredients together in a small bowl.
Once the dough has rested, lightly spray a fry pan with oil and place it over a medium heat. Spread out 2 clean tea towels, one on top of the other – this is to place the burrito breads in once they are cooked to help keep them warm and flexible.
Re-flour a surface a roll one of the balls of dough out as flat as you can get it. Place it in the fry pan and cook on each side for about 30 seconds or until very lightly golden. While one bread is cooking roll out the next bread. Place the cooked bread between the clean tea towels. Repeat the process until all 8 breads are cooked and placed between the tea towel.
Spread the mashed avocado over each burrito bread and place a small portion of cheese over the top. Place under a grill until the cheese has melted. Once the cheese is melted, place 2 – 3 big spoonful’s of the bean and corn mix in the centre, top with tomato salsa, fold all the bread into the centre to form a pocket and serve.