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Cover: The Gourmet Garden

13Jun 12

Bean and Red peppers Burritos

Bean and red pepper burritosI love Mexican food, and it’s so easy to make it vegetarian!  These bean and red peppers burritos are my take on the classic Mexican burrito.  Even if you’re normally not a fan of beans and pulses, I think this dish will get your taste buds smiling. They’re fun to make and even more fun to eat! If you want to make it even more entertaining for your guests, place the bean mix in the centre of the table along with the garnishing and let them heap their own burritos!

What you’re going to need:

  • 2 x 400g tins red kidney beans, drained and mashed. (You can also use black beans.)
  • 1 large Spanish onion, peeled and finely chopped
  • 4 cloves garlic, crushed
  • ½ red bell pepper
  • 2 tbsps olive oil
  • 100g tomato purée
  • 2 tsp whole cumin seeds
  • 1 tsp paprika
  • 1 tsp salt
  • 1tsp ground black pepper
  • 1 pack of 8 flour or corn tortillas
  • 200g mature cheddar cheese, thinly sliced
  • 150ml sour cream (optional)
  • Diced tomatoes, sliced Jalapeños or Mexican salsa (for garnish)

What you have to do:

  1. Heat the olive oil in a medium-sized saucepan over medium heat until it’s hot but not smoking.
  2. Add the onions and red pepper and sauté until the onions turn translucent (approx. 4 minutes).
  3. Remove the onions and peppers and set aside.
  4. Sauté the onions, cumin, black pepper and paprika for about 1 minute, stirring constantly to avoid burning.
  5. Add the onions and peppers back into the mix along with the tomato paste and salt and mix well with the spices.
  6. Add the mashed kidney beans and mix well.  The mixture should be thick, not runny.  If it’s runny, cook a little longer to evaporate any excess water and add a tablespoon of  cornflour  to help thicken.
  7. Remove from heat and set aside.
  8. Remove the tortillas from their packaging and heat in the microwave on medium power for 1 minute to soften.
  9. Place two tablespoons of the bean mix on each tortilla, in a line a little off-centre to the left and running from the top to about 4 cm from the bottom.
  10. Place a slice of cheddar cheese, a spoonful of sour cream and a few jalapeños (if desired) on top.
  11. Wrap the burritos by first folding up the bottom, then the left-hand side and then the right-hand side to make a kind of envelope.
  12. Serve warm.
  13. If you really want to add to the “bean theme,” try serving this borlotti bean, celery and tomato salad on the side.

Preparation Time:  10 minutes

Cooking Time:  20 minutes

Serves:  3-4

Difficulty:  Medium

 

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One comment

  1. You should do a recipe for Mexican salsa! I´ve always wondered how it would taste home-made…

    Reply

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