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Burritos are something I don't make that often, but when I do, (almost) everything has to be made from scratch: from the homemade tortilla wrap to the filling!

So here are mine: pink tortilla wraps stuffed with smoky beans, rice, plenty of guac and habanero sauce, because you can't miss that one, can you?


1 onion

2 garlic cloves

2 bell peppers

200g kidney beans

70g corn

Black pepper

Smoked paprika

Sweet paprika

Chilli flakes



½ glass water

Liquid smoke (optional)


Dice the onion and the garlic. Then dice the peppers too and set aside.

Stir-fry the onion and garlic in a pan with vegetable oil. Season with black pepper, smoked and sweet paprika, chilli flakes, cumin and salt. Cook until soft and brown.

Add the peppers, ½ water, cover and cook for 15 minutes.

Mix in the beans, the corn and a few drops of liquid smoke: this is optional but it will give the beans an incredible smoky flavour!

Use this filling along with cooked rice and guacamole to stuff your burritos or simply to enjoy with tortilla chips.

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