Spiced Black Bean and Sweetcorn Burritos

Ingredients

• 2 x 400g tins black beans, drained and rinsed
• 2 red peppers, finely diced
• 1 x 400g tin chopped tomatoes
• 1 red onion, finely diced
• 4 garlic cloves, finely grated
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp chipotle paste
• 1 x 340g tin sweetcorn, drained
• 300g long-grain white rice
• 1 lime, zested and juiced
• 15g fresh coriander, roughly chopped
• 8 large flour tortillas, warmed, to serve
• 3 ripe tomatoes, finely diced, to serve
• ½ red onion, finely diced, to serve
• 150g sour cream, to serve
• 10g fresh coriander, leaves picked, to serve
• 2 limes, cut into wedges, to serve
• pickled jalapeños, to taste, to serve
• 80g mature cheddar, coarsely grated, to serve

Method

1. Cook 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. While the rice cooks, make the quick salsa: combine the diced tomatoes, red onion and coriander leaves in a small bowl, squeeze over the juice of half a lime, season to taste and set aside.
3. Heat 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. Add the garlic, cumin, smoked paprika and chipotle paste and stir for 1 minute until fragrant and the spices are coating the vegetables.
5. Tip 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. Toss the drained rice with the lime zest, lime juice and chopped coriander, then season to taste.
7. Warm the tortillas in a dry frying pan for 30 seconds each side until pliable and lightly charred in spots.
8. To assemble, spoon a line of coriander-lime rice down the centre of each tortilla, top with the black bean filling, a spoonful of soured cream, a handful of grated cheddar and a few pickled jalapeños.
9. Fold in the sides of each tortilla, then roll tightly from the bottom to form a burrito.
10. Serve immediately with the fresh tomato salsa, extra soured cream, lime wedges and a scattering of fresh coriander leaves and pickled jalapeños over the top.