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Black
Bean Burritos Veg HT MC
Mexican 25mins plus standing
Serves 4 Hot Vegetarian Pulses Vegetables Grains Main Course Eggless Mexico Nth American North America
Ingredients 1 tbsp Ground Cumin 2 teasp Chilli Powder 1 teasp Ground Black Pepper 2 x 400g/14oz tins Black Beans 175g/6oz frozen Sweetcorn, cooked 1 Onion, chopped The juice of ½ a Lime ½ teasp Salt 2 tbsp Freshly chopped Coriander 375g/13oz White Rice 8-12 Wheat Flour Tortillas To serve Sour Cream Grated Monterey Jack or Cheddar Cheese Fresh Salsa
Instructions
1. Place the cumin, chili powder, black pepper in a large saucepan together with the black beans, corn, chopped onion, lime juice, and Coriander. Mix well and set aside for 30 minutes if possible.
2. Meanwhile, place the rice in a medium saucepan, add salt and plenty of cold water, bring to the boil then reduce the heat and simmer for about 20 minutes until tender.
2. Preheat the oven to 140C, 275F, Gas Mark 1. Stack the tortillas, wrap in aluminium foil and place in the oven to warm through.
3. Heat the black bean mixture over a medium heat for 10 minutes, stirring constantly.
4. Drain the rice well and keep warm.
5. To serve - Spread a small amount of sour cream onto each tortilla then spoon some of the hot cooked rice and black bean mixture onto the tortillas. Add a sprinkling of cheese onto each and top with some salsa. Roll up serve hot.
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