Picture this. Chilling next to the campfire, burrito in one hand, beer in the other, looking up at the stars. Sounds pretty idyllic right? Almost enough to curb longings of camping in the great outdoors. This tasty burrito recipe makes for a great garden dinner and is a great way to use up leftovers from last night’s chilli.
- All the ingredients to make our fiery chilli con carne
- Tortilla wraps
- 1 can of refried beans, if you can get them
- Sour cream
- 2 avocados
- ½ small red onion
- 1 fresh red chilli
- Fresh coriander if you have any
- Plum tomatoes
- 1 lime
- 1 tbsp olive oil
- Optional toppings: grated cheese, hot sauces and jalapeños
- Make our fiery chilli con carne.
- Whip up some guacamole by roughly chopping the avo, tomatoes and coriander. Finely dice the half red onion and chilli and mash together with a fork. Add the juice of a lime and a drizzle of oil.
- Gently heat the refried beans on a cooler part of the campfire.
- Lightly toast a tortilla wrap to give it a slight crunch. A cast-iron griddle or Netherton Foundry’s barbecue chapa is ideal.
- Build your burrito with a dollop of sour cream, a generous helping of chilli, some refried beans and a spoonful of guacamole.
- Top with a sprinkling of cheddar cheese, your favourite hot sauce and a handful of jalapeños.
- Fold your burrito. What do you mean you don’t know how? No worries, Huff Post has got your back.
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