Chilli Burritos

Hi There,
Had some friends around for dinner last night and made these Burritos.
This is probably a good time to talk about Nutmeat:
Nutmeat is a Sanitarium product that is basically pressed nut protein in a can (wham-ba-lam).
To be honest, I think the only way it works is in a hot, spicy chilli... otherwise, it's pretty gross.
The strong flavors of the dish overpower the natural Nutmeat taste and allow you to play to it's strength, the dense, nutty texture, which works well. This chilli is also great without it.

Chilli beans:
I large onion, diced
4 large cloves garlic
2 hot birds-eye chillis (for the fast burn)
1 tsp powdered chilli (for the slow burn)
2 tbsp cumin seeds
1 tbsp musitard seeds (or wholegrain mustard)
salt to taste
2 tbsp tomato paste
1 can kidney beans
1 can diced tomato
1 can nutmeat
salt to taste
add a heaped teaspoon of ground cumin 5 minutes before serving.

fry onion until soft, add the garlic, salt, chilli and spices, allow the cumin and mustard a couple of minutes cooking time to become fragrant.
add the tomato paste and dry-fry for a minute (this removes the bitterness a bit)
then add beans and Nutmeat, wait another couple of minutes and finally add the tomatoes.
Simmer for at least 20 minutes, adding water as needed.


I served this chilli as burritos with a finely chopped green salad (lime dressing and fresh coriander), steamed rice and Guacamole Wrapped in warm tortillas.

My friend, Tom made the Guac:

2 ripe Avocados mashed (hard to find a ripe one this time of year, but Tom didn't complain about the hard work, he's a silent sufferer)
I clove garlic
1/2 a lemon, juiced
2 tbsp minced red onion
salt/pepper
optional:
red capsicum, diced
fresh corrinder
lime juice instead of lemon