Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Mexican Bean and Sweetcorn Burritos
Mexican Bean and Sweetcorn Burritos are a reliable vegetarian dinner that delivers big flavour with minimal fuss. A warmly spiced bean filling with sweetcorn and peppers is wrapped in soft tortillas and finished until crisp and golden.
Great for batch cooking and lunchboxes, these burritos are easy to customise with your favourite toppings.
Method
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- Heat olive oil in a large pan over medium heat. Add onion and red pepper and cook for 5 minutes until softened.
- Add garlic, cumin, smoked paprika and chilli powder, then cook for 30 seconds until fragrant.
- Stir in kidney beans, black beans, sweetcorn, chopped tomatoes and tomato purée.
- Simmer for 10 to 12 minutes until thick and spoonable, then season with salt and black pepper.
- Warm tortillas, divide the filling and cheese between them, then roll tightly into burritos.
- Optional: sear seam-side down in a dry hot pan for 1 to 2 minutes per side until golden.
- Serve hot with lime wedges and optional toppings.
Ingredients
- 140 g Cheddar grated
- 1 x 400 g tin Kidney Beans drained and rinsed
- Salt, to taste
- 200 g Tinned chopped tomatoes
- Black Pepper, to taste
- 1 x 400 g tin Black beans drained and rinsed
- 4 large Flour tortillas warmed
- 1 tsp Chilli Powder
- 1 medium Onions finely chopped
- 150 g Sweetcorn fresh or frozen
- 1 Lime cut into wedges
- 1 tbsp Tomato purée
- 1 tsp Smoked Paprika
- 1 Red Pepper diced
- 1 tbsp Olive Oil
- 1 tsp Ground cumin
- 2 cloves Garlic minced
Notes
Cook the filling until thick so the burritos roll tightly and hold shape.
For extra texture, pan-sear the wrapped burritos for 1 to 2 minutes per side before serving.
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