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CHILLI BEAN BURRITOS WITH CORN SALSA

Serves 4

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • Pinch of Cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 x 400g(14oz) tins chopped tomatoes
  • 2 x 400g (14oz) tins kidney beans, rinsed
  • Juice of 1 lime
  • 2 tablespoons chopped fresh coriander

TO SERVE: Totillas, Corn salsa, Natural yoghurt

Heat the oil in a large heavy-based pan over medium-low heat. Add the onion and celery and cook, stirring occasionally, for 6-7 minutes until the vegetables are slightly soft. Add the garlic, chilli and spices and cook, stirring, for 1-2 minutes until fragrant.

Add the tomatoes and stir well. Add the kidney beans and bring to the boil, then reduce the heat to very low and simmer, stirring frequently, for 15 minutes, or until thick. Stir in the lime juice and the coriander.

CORN SALSA  – Serves 4

  • 11/2 tablespoons olive oil
  • 300g(101/2oz or 11/2cups) corn kernels, cut from the cob if you can’t get fresh use frozen
  • 1 celery stalk, diced
  • 4 spring onions, finely chopped
  • Small handful fresh coriander leaves
  • 1 tablespoon lime juice
  • 1 long green chilli, seeded and finely chopped
  • Sea salt
  • Freshly ground black pepper

Heat 1 tablespoon of the oil in a large frying pan over high heat. Add the corn and cook, stirring frequently, for 3-4 minutes. Tip the corn into a large bowl and stir through the celery, spring onion, coriander, lime juice, chilli and remaining oil. Season with sea salt and freshly ground black pepper.

To serve: Spoon some bean mixture down the middle of each tortilla and then wrap up firmly. Serve with corn salsa and a spoonful of yoghurt.

This recipe is from Every Day by Bill Granger


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