2 tins of haricot beans
1 medium onion
Chillies (a few - whatever kind pleases you!)
A squeeze of lime
Boil the haricot beans with a few bay leaves and some salt, for about 5 minutes or so. Retain the water - don't throw it away! This will be used to reconstitute the beans when you are mashing them.
Chop the onion and chillies, and soften in a pan with a little oil and some cumin seeds. Tear a handful or two of coriander leaves and add this as well. Add a half cup of the bean water to the pan.
Then, with a masher (or a fork), scoop in half of the beans while mashing them up. Add lots of the liquid to the mixture as you go so you keep a gloopy consistency. Add some smoked paprika and some more cumin (ground) to taste. Add a squeeze of lime as well to make it interesting. Keep all of this hot, but not bubbling much.
Add the rest of the beans to the mixture. This will make it have a better texture. My husband was frying some chorizo for the burritos and he drained the oil that came off into the beans as well - I thought that was a nice touch, but not necessary, especially if you are going vegetarian!
Spoon it into your burrito wrap with other dressings, and YUM YUM YUM!