Chimichurri Burrito with Peri Peri Spicy Twist

Chimichurri is a specialty of Argentinian and Uruguayan cuisine. Ever tried go this delicious dressing in a burrito? Well look no further. Topped with a Peri Peri spicy twist.

Pre Time And Cook time

Prep Time: 20min
Cook time: 10min

ingredients:

For the Avocado Corn Salsa:

1 avocado diced

1 tomato, seeded and diced

1 jalapeno, finely diced

1 red onion, finely diced (reserve 1/4 cup for the rice)

1 cup fresh, canned for thawed frozen corn

1/4 cup fresh cilantro, chopped

1/4 tsp paprika

1/4 tsp cumin

1/4 tsp chili powder

pinch of salt and pepper

For the Chimmichurri Sauce:

1 1/2 cups fresh parsley

1 1/4 cup fresh cilantro

2 tbsp olive oil

1/4 cup red wine vinegar

3 cloves garlic

1/8 tsp sea salt

2 tbsp water

For the Rice:

1 1/3 cup water

1 1/3 cup quick cooking brown rice

1 tomato, diced

1/4 cup red onion (left over from the salsa)

4 cloves garlic, diced

1 tsp chili powder

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp sea salt

For the Bowls:

1 19 oz. can black beans, drained and rinsed or approx. 1/2 cup black beans per serving

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Method:

1. Add all the rice ingredients to a saucepan and cook the rice according to package instructions.

2. While that’s cooking, chop the ingredients for the Avocado Corn Salsa and add to a bowl. Add a pinch of paprika, chili powder, cumin, salt and pepper and mix it all together.

3.Add the Chimmichurri Sauce ingredients to a blender or use an immersion blender and pulse a few times to mix to combine. It should be smooth but not totally pulverized, try to leave a bit of texture to it.

4.Once the rice is cooked, divide it between 4 bowls. Divide the Avocado Corn Salsa between each serving, adding a scoop of black beans and the Chimmichurri Sauce.

1. Marinating the steak; place the steak into a mixing bowl then add all the ingredients, mix well then place in the fridge. Leave to marinade for 20 minutes.

2. Chimichurri; pick all the leaves off the parsley and place into the blender, then add all the other ingredients in. Pulse a couple of times until you have a nice chunky sauce. 3. Refried Beans; 4place a medium sized saucepan onto a medium heat with a little bit of oil in the bottom. Once the oil is hot place the minced garlic and cook for 2 minutes. Then add the remaining ingredients. Turn the heat down and simmer for 15 minutes. Take off the heat once the time is done, then use a masher and mash the beans until it forms a nice chunky paste.

4. Slaw; place all ingredients into mixing bowl and mix well.

5. Cooking; place a non stick frying pan on a medium heat with 2tsp olive oil. Wait until the pan starts to smoke then grab your steak and place into pan. Cook to your preference.

6. Cooking; whilst this is cooking reheat the refried bean and rice, add 4tbsp of MAHI Peri Peri Hot Sauce to the rice.

7. Cooking; heat up the tortilla wrap in the oven/microwave for 10 seconds. Take the steak out of the pan and rest for 2 minutes. Place the tortilla wrap onto a plate, Then add your slaw. Slice the steak up once rested making sure to follow the grain. Then add your steak, drizzle some chimichurri on top of the steak. Then add rice and refried beans. Place all these ingredients in a nice line to make it easier to wrap your burrito. Tuck the sides in and fold over, making sure you keep it tight. You can either wrap in tin foil or dig straight in.

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