Bean Burritos Veg HT MC
Mexican 25mins plus standing
4 Hot Vegetarian Pulses
Vegetables Grains Main Course Eggless Mexico Nth
American North America
1 tbsp Ground
2 teasp Chilli
1 teasp Ground
2 x 400g/14oz tins
The juice of ½ a
2 tbsp Freshly
Jack or Cheddar
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
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
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.