Black bean burritos

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This is a quick-to-make recipe that uses prepared ingredients, but still allows you to tailor it to your particular taste. Emmenthal cheese is obviously not authentic, but I just love it, so Emmenthal it is. Use any cheese of your choice.

Ingredients

• 1 pack of flour tortillas
• 1 small (175 g) can of black beans
• 1 small (165 g) can of sweetcorn kernels
• 1 large (350 g) bottle of tomato salsa
• 1 150 ml tub of sour cream
• 200 g Emmenthal cheese, grated
• 3 fresh or pickled red chillies (or to taste)
• Freshly ground black pepper
• Olive oil

Mise en place

• Pre-heat the oven to 180° C (350° F - gas 4)

Method

1. Tip the salsa into a bowl
2. Chop the chillies finely, remove the seeds if you don't want it too hot.
3. Rinse and drain the black beans
4. Place 2/3rds of the beans in a food processor with a metal blade and blend to a chunky paste
5. Add the blended beans and the remaining whole beans to the bowl
6. Add the salsa to the bowl, stir in the chillies and mix well
7. Reserve about 4 tablespoons of the bean/salsa mix to a saucer to top the burritos
8. Rinse and drain the sweetcorn and add to the bowl of beans with 2/3rds of the sour cream and mix well. Keep the rest of the cream to serve with the burritos
9. Lightly oil a baking dish
10. Fill 6 tortillas with the bean mix from the bowl, roll them up and place in the baking dish, seam-side down
11. Spread the reserved bean mixture from the saucer over the burritos and cover with grated cheese.
12. Bake for 20 minutes or until heated through.

Serving suggestions

Serve hot with the remaining sour cream.