for 12 cups
6 flour tortillas
50 g (¼ cup) refried beans
50 g (½ cup) cheddar cheese, grated
50 g (¼ cup) rice, cooked
1 onion, diced finely
1 tomato, diced
200 g (1 ½ cups) chicken, diced finely
salt, to taste
2 cloves garlic, minced
pepper, to taste
Burrito Spice Mix
1 teaspoon chili powder, mild, medium or hot - depending on your preference
½ teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon cayenne pepper
sour cream, to serve
guacamole, to serve
salsa, to serve
fresh coriander, to serve
Preheat oven to 160°C (320°F).
Fry the onion until translucent.
Add the chicken and fry until white.
Add the garlic cloves and fry for 2 minutes.
Remove from heat and transfer mix to a bowl.
Mix in the diced tomato and burrito spice mix. Stir until completely covered.
Place the six tortillas on top of each other. Cut into a square and then cut into quarters.
In an oiled muffin tin, place the first layer of tortilla squares in and push down. Push the other layers of tortilla on top of these in a star formation.
Spread refried beans on the bottom of each tortilla, then the cooked rice, then the chicken mix, then top with grated cheddar cheese.
Bake for 15 minutes.
Serve with sour cream, guacamole, salsa, and coriander.
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