Black Bean and Brown Rice Burrito, inspired by the Burrito Tex Mex at Freshii

Method

1. Rice: rinse it and simmer with 1 1/4 cups (300 ml) of water and a pinch of salt, covered, for 40 to 45 minutes; rest 10 minutes off the heat.

   45 min

2. Beans: warm them in a small pot with 2 tbsp (30 ml) of water for 5 minutes and lightly mash a few with a fork.

   5 min

3. Corn: dry-roast the kernels in a hot pan for about 5 minutes, until a few are charred.

   5 min

4. Salsa fresca: dice the tomatoes, red onion and jalapeño; mix with most of the chopped cilantro, half the lime juice and a pinch of salt.

5. Ranch: stir the soy yogurt with the rest of the lime juice, the garlic powder, the dill and a pinch of salt.

6. Avocado: halve it, remove the stone and dice it.

7. Tortillas: warm each one in a dry pan for 20 to 30 seconds per side so it folds without cracking.

   1 min

8. Fill: lay rice down the middle of each tortilla, then beans, corn, the salsa fresca (drained of its juice), avocado and a spoonful of ranch; fold in the sides, roll tightly and cut in half.

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Tips

• Drain the salsa fresca well before filling so the tortilla stays firm.
• Wrap each burrito in parchment or foil to hold it together, as the restaurant does with its paper.

Notes

Our plant based version of a burrito Ely ate at Freshii in Plaza Penta, Obarrio, Panama City: the menu's cheddar is left out and its yogurt ranch is made with soy yogurt.