Bean Burritos

Delicious, filling and quite simple to prepare.

Serves 2

Ingredients:

• Pinto Beans:
  • 125g of dry beans soaked overnight and cooked until tender, or
  • 410g tin of pre-cooked beans
• 4 Flour Tortillas
• 1/2 Red Onion
• 1/2 Red Pepper
• 1/2 Green Pepper
• Cheddar Cheese
• Sour Cream
• Jalapenos
• Home-made Salsa:
  • 1 Fresh Tomato
  • 1/2 Red Onion
  • 1 Green Chilli (de-seeded)
  • Small bunch of Fresh Coriander
  • 1 tbsp Tomato Puree
  • 1 tsp Tabasco Sauce
  • Pinch of Salt

Method:

1. Make the salsa several hours in advance.  Finely chop all whole ingredients and mix everything in a small bowl; cover and store in refrigerator to allow flavours to mingle.
2. In a medium sized frying pan, heat 1 tbsp of oil.  Thinly slice the peppers and briefly sauté.  Remove from pan.
3. In the same pan, add the beans (drained and rinsed after cooking).  Add spices, such as Chilli, Cumin and Coriander powder, and mix together with beans, using a fork or sturdy spatula to crush them into a thick, lumpy paste.  Taste and season with salt and pepper if necessary.
4. Finely chop the red onion and jalapenos.
5. Heat tortillas in a microwave for about a minute on full power.
6. Assemble burritos by laying each tortilla out flat on a plate; spreading one quarter of the refried beans onto it as if following a line from just beneath the centre point to the 12 o’clock position.
7. Layer the peppers, onion, jalapenos, salsa, cheese and sour cream on top of the beans.
8. Fold the bottom half of the tortilla upwards, partially covering the top half.  Fold over the remaining right-hand side towards the left and repeat in the opposite direction for the left-hand side.  You should have a neat parcel that does not allow anything to dribble out when held aloft.
9. If the burrito flaps open, some sour cream can be used to ‘glue’ the tortilla folds together.
10. Serve with a light salad and tortilla chips, with any leftover salsa and sour cream as dips.

Notes:

• Make sure you have ample space to assemble the burritos – a kitchen table is highly recommended.
• If you are making a large batch, store prepared burritos in a low-temperature oven
• The salsa will keep for a few days if refrigerated.

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