| Black bean burritos | |
|---|---|
 |
| Servings: | Serves 6 - Makes 6 burritos |
| Calories per serving: | 303 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | [[User:JuliaBalbilla
Cancio-Bello, J.D., on behalf of Cuban Cuisine UK|JuliaBalbilla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK]] |
| First published: | 8th December 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 pack of flour tortillas
- 175 g can of black beans
- 165 g can of sweetcorn kernels
- 350 g bottle of tomato salsa
- 150 ml tub of sour cream
- 200g Emmenthal cheese, grated
- 3 fresh or pickled red chillies (or to taste)
- Freshly ground black pepper
- Olive oil
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
Method
- Tip the salsa into a bowl
- Chop the chillies finely, remove the seeds if you don't want it too hot.
- Rinse and drain the black beans
- Place 2/3rds of the beans in a food processor with a metal blade and blend to a chunky paste
- Add the blended beans and the remaining whole beans to the bowl
- Add the salsa to the bowl, stir in the chillies and mix well
- Reserve about 4 tablespoons of the bean/salsa mix to a saucer to top the burritos
- 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
- Lightly oil a baking dish
- Fill 6 tortillas with the bean mix from the bowl, roll them up and place in the baking dish, seam-side down
- Spread the reserved bean mixture from the saucer over the burritos and cover with grated cheese.
- Bake for 20 minutes or until heated through.
Serving suggestions
Serve hot with the remaining sour cream.
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