Tag: #texmex

Easy-O Tex Mex inspired Spicy Rice (aka my version of Burrito Rice)
Alliyah Dawud
June 7, 2019

Easy-o Tex Mex inspired Spicy Rice (aka my version of Burrito rice).

Note: the image of the Burrito is to show you where else you will find my Rice recipe featuring. The Burrito Recipe will be posted on 10th of June 2019.

I love a good old fat Burrito filled with beans, rice, protein, salsa, cheese….all wrapped in a golden corn tortilla wrap. Certain fast food places make awesome ones but the fat content (and salt) can sometimes leave you feeling well…guilty.

I started making Burritos at home so I could control things better (in others words what was going in them). And the one thing I know my girls love is the spicy rice…so to make life easier for me I created a quick and easy recipe using basmati rice that has been cooked and cooled. This makes this recipe ideal for using up leftover rice or frozen rice too.

For this recipe I don’t have ‘weighed’ out ingredients. Such is the nature of using leftovers.

NOTE: I have added sweetcorn to my rice to add a bit of extra goodness. This is optional.

This recipe makes two bowls of the rice which is enough for 4-6 Burritos (depending on how big/curvy your Burritos are).

  • INGREDIENTS:
  • 2 bowls (I use bowls called cereal bowls….) of cooked cooled rice
  • 200 ml passata (or half a standard carton if that makes life easier)
  • 1/2 a 400 gram chopped tomato tin.
  • 1 400 gram tin of red kidney beans rinsed and drained
  • OPTIONAL: 100 grams Sweetcorn-cooked
  • 4 cloves of crushed garlic or 1 TBSP of garlic paste
  • 2 TBSP coriander leaves chopped finely
  • Salt-to taste
  • 1 medium onion diced finely
  • 1 TBSP rapeseed oil
  • 1/2 TSP chili powder
  • 1 TSP cumin powder
  • 1 TSP coriander powder
  • Juice of 1 lime

1) Heat the oil in a large pot on a medium heat.
2) Add the onion and fry until the onion is soft. Add the garlic and fry for about 1 minute. Stir well because burnt garlic tastes very bitter.
3) Now add the spices and beans and fry. You’ll smell a wave of spice which is good. Fry for about a minute. If the mixture starts to burn move onto step 4.
4) Add the tomato tins and passata and stir well. Bring to the boil and simmer for 2/3 minutes.
5) Add the majority of the coriander (keep some back if you wish to use it as a garnish). Now add the rice and stir through to encorporate all the ingredients.
6) Turn the heat off. Add the lime juice and your rice is ready to go.

Can be enjoyed as a side at your next Tex Mex night or in a rice bowl or well in a Burrito.

Bean and Egg Burritos
Alliyah Dawud
April 26, 2019

Easy peasy spicy egg and black bean burritos (An awesome Breakfast)

Eggs are awesome. Not only do they cook fast but they are cheap, nutritious but are also versatile.

Black beans are magic. I bulk boil them and freeze them so I have a constant supply. I use them in tex mex dishes, Quesadillas, salads, rice bowls and these awesome Burritos.

If you use freshly boiled beans you can make some extra Burritos to freeze so you always have a hot Breakfast on hand in the freezer. Plus these bad boys are healthier than a lot of the ready made stuff you can pick up at certain fast food places.

This is a great recipe to use for bulk preparing Breakfasts.

To make two of these bad boys you will need:

2 large tortilla wraps

  • 4 eggs (see note below)
  • Red Chili powder (to your tasting: I find a 1/4 of a tsp is enough as I also add chili sauce)
  • 2 TBSP milk
  • Salt
  • Pepper
  • (whisk the eggs with the milk, salt and pepper)
  • 1 TBSP oil (or a small knob of butter)
  • 6 TBSP cooked black beans
  • TBSP salsa (I use a chunky one)
  • Optional: chili sauce
  • Coriander leaves

1) Whisk the eggs, milk, salt and pepper together.
2) Heat a medium pan and add the butter (or oil) on a medium heat. Now add the egg mixture and stir well. It will start to form clumps of egg. That’s what you want. Cooking the eggs should take around 4-5 minutes.
3) Lightly warm the wrap.
4) Place on a large chopping board or plate and add half the mixture. Add half the beans. Push the mixture towards the centre (I would watch a Burrito rolling video to understand the technique).
5) Add the beans and salsa. Add the coriander (if using) Sprinkle on the cheese. Add chili sauce if required.
6) Now roll that bad boy up!
7) Serve!

To freeze:
Roll up the Burritos and wrap in Cling film. Then place in a ziploc bag, label and freeze.

To heat up: take out of the freezer. Remove from the bag and remove the cling film . Take a piece of kitchen paper and dampen it. Wrap it with the paper (loosely) and zap in the Microwave for 2.5-3 minutes. Remove the kitchen paper carefully to avoid it sticking to the Burrito. Remove from the Microwave and allow to stand for 2/3 minutes. Check the Burrito is defrosted and heated completely before eating.

Serve with a big dollop of Ketchup or my favourite Chili and Garlic Ketchup (sold at most Asian food stores).

Breakfast from the freezer…Breakfast Burritos
Alliyah Dawud
October 19, 2018

Best Breakfast Ever.

Breakfast Burritos

Hands up if the morning rush has you feeling running around like you are running the country.
When you have lots of responsibilities towards family and loved ones you often neglect yourself. One of my own SELF LOVE things I do is have breakfast. Even if it’s a bowl of yogurt and a banana. But I do it. I also ensure my girls have a breakfast too. It’s the most important meal of the day.

What I like is a bit of variety. Let’s face it breakfast can get boring when it’s the same old cereal.

As we try to get the most out of our Saturdays I limit our Breakfast time to an hour. Its more than enough for us but also helps build our family tradition of having a leisurely breakfast together.

I’m aware of various fast food chains doing breakfasts which is awesome for those days when you need breakfast but may not have the time to cook them (we usually have a fast food breakfast when we visit our friends in Cambridge as it adds to the excitement on the weekend). So what’s the answer to me wanting a warm, instant breakfast that’s not too calorific in comparison to the fast food chains but doesn’t take years to prepare? Freezer Burritos!

Now before you scoff at the monitor/phone screen) here me out. Burritos are an awesome wrap that can be made the way you like them in bulk, frozen and then zapped in the microwave for less than 3 minutes and boom! Hot breakfast.

I love wraps. I also Mexican inspired food which is one of the reasons this is one of my favourite Breakfasts ever.

I churn out 24 breakfasts in 90 minutes which makes this a nice activity to do at the weekends. That’s approximately 4 minutes per breakfast. I think that’s awesome going really.

Slight caution: try not to overload your Burritos or else you won’t be able to roll them up.

So here’s my breakdown of what I put in my Burritos:

Scrambled eggs ( 2 eggs per Burrito)

Spinach (I wilt it down with lemon and a pinch of salt. I usually use frozen spinach and use one block per wrap)

Salsa (store bought. 1 tablespoon per Burrito)

Hash browns (I buy a bag of prepared hash browns for less than a pound in Aldi. I use one hash per wrap. I usually cut it in half. I cook the hash browns in the oven to save time)

Black (turtle) beans (a great way to add protein to the burritos. I use 1 tablespoon per Burrito.

Cheese-grated (I use mature cheddar as I get more flavour her gram. I use one tablespoon per Burrito. YOLO!).

Sausages ( I use lamb sausages and I grill or bake them at the same time as cooking my hash browns)

Sausage patties (If you are a vegetarian Quorn do awesome ones!)

Turkey bacon (as a non pork eater I use Turkey bacon. I also grill them with the sausages. Keep an eye on them and don’t over crisp them).

Crispy potatoes (for children you could even add waffles etc. Cook them in bulk in the oven and voila! Done!).

Sliced fried mushrooms (I fry a load off and use about two tablespoons per Burrito. If you want an extra flavour punch fry in garlic or chili oil)

Baked beans (minus the sauce so I drain them) I use 1 tablespoon per Burrito)

My favourite combinations:

The GREAT British combo: eggs, hash brown, sausage, bacon, beans, mushroom

Cheese, mushrooms, beans & bacon

Hash browns, bacon and cheese

Eggs, black beans, salsa & cheese

Mushroom, bacon, cheese

Beans, cheese & bacon

Just let your imagination run wild.

To make sure your Burritos keep their texture I drain off excess liquids (including fat off the sausages).

Okay what else will you need?

Large Torillas (doh!)
Greaseproof paper
Cling film
Ziploc bags
Marker pen to label your Burritos

And this is what I do:

I use large Tortillas

I create a conveyer belt and place all the cooked things in a line. Yes I do love a bit of organising that gets me going.

I then place the ingredients on the wrap and fold (click here to view an awesome video from…..on how to fold a Burrito!).

I then place the Burrito on greaseproof paper, label them, wrap them in cling film and place them in a ziploc bag.

Why have I not included amounts or recipes?
In all honesty I feel this is a DIY foodie hack you can play around with and personalise. I have included how much of each ingredient I put in my Burritos as an estimation guide for you guys.

To actually enjoy the Burritos. Take them out of the freezer. Remove the cling film and greaseproof paper and wrap in a damp kitchen towel. Blitz in the microwave on high for 3 minutes. Check the Burrito to see if it’s defrosted. If it’s still frozen ensure the kitchen towel is still damp and blitz for a further 2 minutes.

To eat: be careful to not burn yourself with the steam. Serve with a dollop of HP sauce or whichever sauce takes your fancy!

So guys what is your favourite combo? Comment below.

 

Love,

 

Alliyah