Cheesy Bean & Chicken Burritos

Ingredients

• 500g chicken breast mini fillets, diced
• 1 x 400g tin black beans, drained and rinsed
• 1 red pepper, finely diced
• 1 tbsp tomato puree
• 1 x 400g tin chopped tomatoes
• 1 onion, finely diced
• 2 garlic cloves, grated
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 150g mature Cheddar, grated
• 200g easy-cook long-grain rice
• 1 lime, zested and juiced
• 15g fresh coriander, chopped
• 6 large tortilla wraps, warmed
• 1 little gem lettuce, shredded
• salt and black pepper to taste

Method

1. Cook the rice according to the pack in salted water, then fluff with a fork and fold through the lime zest, half the lime juice and the chopped coriander so it tastes bright against the cheesy filling.
2. Heat a little oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper and cook for 5-6 minutes, turning, until golden at the edges and cooked through. Lift out and set aside.
3. In 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. Pour 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. Remove from the heat and stir through two thirds of the Cheddar until it melts into the sauce.
5. Lay the warm wraps on a board and spoon rice down the centre of each, then top with shredded lettuce and the bean-chicken mixture. Scatter the remaining cheese over the top while the filling is still hot so it begins to melt.
6. Fold in the sides and roll tightly. Cut each burrito in half on the diagonal and serve with soured cream and lime wedges for squeezing.