Brazil Nut Refried Beans Recipes

Steps:

• Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.
• Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.
• Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.
• Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.
• Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.

Steps:

• Crush the Brazil nuts, with a pestle and mortar or in a mini food processor, to a coarse paste. Tip into a saucepan, then add the kidney beans, including the liquid from the can. Fill the can halfway with water and add that too. Stir well, then add the rest of the ingredients except for the lime juice.
• Heat gently for 15 mins, then mash the beans with a potato masher until they have a loose porridge-like consistency. Keep cooking, stirring occasionally, until the mixture is still soft, but not runny, then add the lime juice and seasoning to taste. Try using the beans in our Brazil nut burritos.