These Chilli Bean Burritos aren’t packed with a huge chilli heat. I don’t put heaps of spice into the beans, just the corn salsa. Then I serve the kids a tortilla and spoon some beans on the side of the plate, a dollop of greek yoghurt and then just some steamed corn. So the Corn Salsa is only for the adults. My two girls are mad keen on beans and legumes so this is always a hit with them in particular.
A really cheap meal and an easy one to double, triple or more if you are feeding a crowd which I have done. It can all be prepared before hand and you don’t need to make tortillas. We buy tortillas more then we make them.
chilli bean burritos with corn salsa
(from Bill Granger’s “Everyday”)
1 tablespoon olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic clove, crushed
1 long red chilli, finely chopped
pinch of cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
2 x 400g tins chopped tomatoes
2 x 400g tins kidney beans, rinsed
juice of 1 lime
2 tablespoons chopped fresh coriander
corn salsa (below)
greek or natural yoghurt
Heat the oil in a large heavy-based pan over medium low heat. Add the onion and celery and cook, stirring occasionally for 6-7 minutes until the vegetables are slightly soft. Add the garlic, chilli and spices and cook, stirring, for 1 -2 minutes until fragrant.
Add the tomatoes and stir well. Add the kidney beans and bring to the boil, then reduce the heat to very low and simmer, stirring frequently, for 15 minutes, or until thick. Stir in lime juice and the coriander.
Spoon some bean mixture down the middle of each tortilla and then wrap up firmly. Serve with corn salsa and a spoonful of yoghurt.
1 1/2 tablespoons olive oil
300g corn kernels, cut from the cob
1 celery stalk, diced
4 spring onions, finely chopped
small handful of fresh coriander leaves
1 tablespoon lime juice
1 long green chilli, seeded and finely chopped
freshly ground pepper
Heat 1 tablespoon of the oil in a large frying pan over high heat. Add the corn and cook, stirring frequently for 3-4 minutes. Tip the corn into a large bowl and stir through the celery, spring onion, coriander, lime juice, chilli and remaining oil. Season with sea salt and freshly ground black pepper.
I just steam the whole cob of corn and then slice off the corn and mix the ingredients together like a salad. That way I can serve the kids up some plain steamed corn. I don’t use as much spring onions as the recipes suggest.