Chilli Bean Burritos With Corn Salsa |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 15 |
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I finally found a recipe for something I have made up 'out of my own head' for years. This was in Delicious magazine. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 celery rib, finely chopped |
2 garlic cloves, crushed |
1 mild red chile, finely chopped |
1 pinch cayenne pepper |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
2 (400 g) cans chopped tomatoes |
2 (400 g) cans kidney beans, drained and rinsed |
1 lime, juice of |
2 tablespoons coriander, chopped |
8 tortillas |
plain yogurt, to serve |
1 tablespoon olive oil |
300 g frozen sweetcorn, thawed |
1 celery rib, diced |
4 spring onions, trimmed and finely chopped |
1/4 cup coriander leaves |
1 tablespoon lime juice |
1 mild green chili, deseeded and finely chopped |
Directions:
1. For the corn salsa, heat 1 Tbsp olive oil in a large frying pan over a high heat. Add corn and cook, stirring frequently for 3-4 minutes. Tip the corn into a large bowl and stir through the 1 diced celery stick, chopped spring onions, coriander leaves, lime juice and chopped green chilli. Season and set aside.
2. For the burritos, heat oil in a large heavy-based saucepan over a medium-low heat. Add onion and 1 chopped celery stick and cook, stirring occasionally for 5-6 minutes. Add garlic, chilli, cayenne pepper, coriander and cumin and cook, stirring, for 1-2 minutes until fragrant.
3. Stir in tomatoes and beans and bring to the boil. Reduce heat and simmer, 8 minutes until sauce reduces slightly.
4. Serve bean and tomato mixture wrapped in a tortilla, and top with salsa.
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