I had whipped up this one day when Aditya had a hankering for bean burritos. With no pinto beans at home, I used the can of kidney beans I had on hand. He loved it, and I couldn’t have been happier to make something that takes less than 10 minutes to whip up from start to end. All you need is a can of kidney beans and rotis or tortillas on hand.
Aditya can be pretty particular about his food. The first time, I made these I had mashed the beans with a hand held blender. The beans were a smooth paste. The verdict was only ‘OK’.
‘The burritos at school have beans that are not all mashed up. You can see and taste the beans’, were the added on comments. So, now I just mash the beans with a masher. This way the bean filling is not a smooth paste but has some texture to it. When the beans get warm just press down with a masher a few times and it’s done. With a fork it will take a little longer.
- 1 can kidney beans
- 4 tortillas or rotis
- 1 tsp butter
- 1/8 tsp minced garlic, dried
- 3 – 4 tbsp water
- Salt , if required
- Rinse the beans and put them in a small pot over medium heat.
- Add 3 tbsp water, garlic and butter.
- Mash the beans with a fork or a potato masher.
- When the beans has a loose paste like consistency, remove from heat and allow to cool.
- Meanwhile heat the tortillas on a pan.
- Divide the beans into 4 sections.
- Spoon the beans on to the tortilla and roll into a burrito.
- Serve warm