Name: Mexican Bean & Sweetcorn Burritos
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
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

Method

12 mins prep23 mins cook35 mins total

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.