CHILLI BEAN BURRITOS - Kitchen Garden Magazine

These Tex-Mex burritos are delicious, filled with beans, rice and plenty of hot chilli.

SERVES 6

Preparation time: 20 minutes | Cooking time: 20 minutes

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FILLING

• 1 tbsp olive oil

• 1 small onion, finely chopped

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• 2 cloves garlic, minced

• 1 medium green bell pepper, finely diced

• 400g/14oz cooked pinto beans, black beans or kidney beans

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• 1 to 2 small fresh hot chilli peppers, seeded and minced

• 2 to 4 tbsp fresh coriander, to taste

• 1 tsp ground cumin

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• 100ml/3½fl oz stock

ADDITIONAL INGREDIENTS

• 200g/7oz cooked rice

• 6 flour tortillas

• 100g/3½oz cup Cheddar or Monterey Jack cheese

• 1 small jar of salsa

• Lettuce, shredded

• Salt to taste

1. Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent.

2. Add the garlic and sauté for another minute before adding the green pepper. Continue to sauté until the onion is lightly golden.

3. Add the beans along with the coriander, cumin, chilli and the stock.

4. Simmer, covered, for 15 minutes.

5. With a masher, roughly mash the bean mixture. Set aside.

6. To assemble, spoon some bean mixture and a few spoonfuls of rice on to each tortilla. Top with lettuce and sprinkle with some grated cheese and a spoonful of salsa. Fold two sides over the filling, then roll tortillas up snugly.

7. Serve at once.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.