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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



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 a Lime 

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





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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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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