Spiced Black Bean and Sweetcorn Burritos

• 480 gtinned black beans, drained weight
• 2red peppers, finely diced
• 1 x 400gtin chopped tomatoes
• 1red onion, finely diced
• 4garlic cloves, finely grated
• 2 tspground cumin
• 2 tspsmoked paprika
• 2 tbspolive oil
• 1 tbspchipotle paste
• 285 gtinned sweetcorn, drained weight
• 300 gdried long-grain white rice
• 30 mllime juice
• 15 gcoriander, finely chopped for the rice
• Fine salt, to taste
• Finely grated lime zest (2 g)
• Black pepper, to taste
• 8large flour tortillas, about 60 g each
• 3ripe tomatoes, finely diced (optional)
• ½red onion, finely diced (optional)
• 150 gsoured cream (optional)
• 10 gcoriander leaves, torn, optional (optional)
• 2limes, cut into wedges (optional)
• 50 gpickled jalapeños (optional)
• 80 gmature cheddar, coarsely grated (optional)

Method

1. 1Cook the rice in a large pan of well-salted boiling water for 10–12 minutes until tender with a slight bite, then drain well.
2. 2If making the optional salsa, mix the optional diced tomatoes, half red onion and torn coriander with a squeeze from one optional lime. Season to taste.
3. 3Heat the olive oil in a large frying pan over a medium-high heat. Add the red onion and red pepper and cook for 6–7 minutes, stirring occasionally, until softened and starting to catch at the edges.
4. 4Add the garlic, cumin, smoked paprika and chipotle paste and stir for 1 minute until fragrant and the spices are coating the vegetables.
5. 5Tip in the black beans, sweetcorn and chopped tomatoes. Season well and simmer for 10–12 minutes, stirring occasionally, until the sauce has thickened and clings to the beans.
6. 6Toss the drained rice with the 2 g lime zest, 30 ml lime juice and chopped coriander, then season to taste.
7. 7Warm the tortillas in a dry frying pan for 30 seconds each side until pliable and lightly charred in spots.
8. 8Divide the rice and bean filling between the eight tortillas. Add soured cream, cheddar and pickled jalapeños only if using the optional toppings.
9. 9Fold in the sides of each tortilla, then roll tightly from the bottom to form a burrito.
10. 10Serve two burritos per person, with any optional salsa, lime wedges and toppings. Keep any rice leftovers chilled promptly within 1 hour and use within 24 hours, reheating only once until piping hot.

Per serving

kcal

1011

protein

31.1g

fibre

21g

carbs

178.8g

fat

17.7g