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Mexican bean burrito

 4 ratings

Prep Time:10 mins

Cooking Time:40 mins

Serves:4 Adults

Mexican bean burrito

This delicious alternative on a takeaway is classic and is sure to be a hit with the whole family. It is also suitable for vegetarians!

This delicious alternative on a takeaway is classic and is sure to be a hit with the whole family. It is also suitable for vegetarians!


Ingredients

  • 1 medium onion
  • 1 medium red pepper
  • 60g of reduced fat cheddar cheese
  • 1 tablespoon of olive oil
  • 1 clove of garlic
  • 1 teaspoon of chilli powder
  • 1 teaspoon of tomato puree
  • 400g of tinned tomatoes
  • 400g of kidney beans
  • 4 large tortillas
  • 2 handfuls of salad leaves

Method

  1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
  2. Heat half the oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
  3. Peel and crush the garlic, then add to the pan along with the chilli powder.
  4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
  5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  6. In a separate pan, fry the pepper in the rest of the oil until starting to soften, then set aside.
  7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
  8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese and some salad leaves.
  9. Roll up the tortillas and place on greased baking tins.
  10. Bake for 5 to 10 minutes, or until golden and warmed through.

What you will need

  • Baking tray
  • Can opener
  • Cheese grater
  • Chopping board
  • Chopping knife
  • Hand blender
  • Masher

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