Cheesy Bean & Chicken Burritos

• 500 gchicken breast, cut into 2 cm pieces
• 240 gdrained black beans (from one 400 g tin), rinsed
• 1red pepper, finely diced
• 1 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 1onion, finely diced
• 2garlic cloves, grated
• 2 tspground cumin
• 1 tspsmoked paprika
• 150 gmature Cheddar, grated
• 150 gdry long-grain rice
• 30 mllime juice
• 15 gcoriander leaves, torn
• 8large tortilla wraps, about 60 g each
• 1little gem lettuce, shredded
• Fine salt, to taste
• 150 mlsoured cream (optional)
• 1 tbspolive oil
• Black pepper, to taste

Method

1. 1Cook the rice according to the packet, then drain if needed and fluff with a fork. Stir through 15 ml lime juice and the torn coriander.
2. 2Heat the olive oil in a large frying pan over medium-high heat. Season the chicken and cook in two batches for 5–6 minutes each, turning, until golden and the thickest pieces reach 75°C for 30 seconds. Lift onto a plate.
3. 3In the same pan, soften the onion and red pepper for about 6 minutes until glossy and starting to catch. Add the garlic, cumin, smoked paprika and tomato puree and fry for 2 minutes until fragrant and the spices have darkened.
4. 4Pour in the chopped tomatoes and simmer for 8 minutes until slightly reduced and jammy. Stir in the black beans and the cooked chicken, warm through, then taste and season. Stir in the remaining 15 ml lime juice. Remove from the heat and stir through two thirds of the Cheddar until it melts into the sauce.
5. 5Warm the eight wraps according to the packet. Divide the rice, lettuce and filling evenly between them, leaving room at the edges to fold. Scatter the remaining cheese over the hot filling.
6. 6Fold in the sides and roll tightly. Serve two burritos per person, cut in half if you like, with optional soured cream.

Per serving

kcal

1050

protein

68.9g

fibre

13g

carbs

122.3g

fat

30.8g