Black Bean Burrito and Accompaniments

Ingredients

Method

Notes

200 g Black (Turtle) Beans

1 stick of celery (cut in two)
1 onion (peeled and quartered)
1 carrot (cut in large batons)
1 bayleaf
1 tsp coriander seed
a few sprigs of fresh coriander
1 tsp Mexican oregano
1 dry chipotle chilli

1 tbs tomato purée
salt

4 tortillas
75 g cheese (grated)

• Soak the beans overnight in plenty of cold water.
• Drain and place in a pan and cover with plenty of fresh cold water.
• Add the celery, onion, carrot, bayleaf, oregano, coriander and chipotle.
  

• Bring to the boil and simmer until the beans are just cooked.
• Remove the vegetables and discard.
• Remove the chipotle, chop and return to the pan along with the tomato purée and salt to taste. Simmer for a further 10 minutes.
• Cook the tortillas cook for about minute on each side in a dry frying pan.
• Remove some of the beans with a slotted spoon and place on the near side of a tortilla. Sprinkle with grated cheese and roll up in a log. Place in a warm oven whilst you fill the others.

I normally double the quantity and freeze half for another day.

You can use red kidney or pinto beans, but I prefer black beans for this recipe.

You can cook the beans the day before you use them and keep in the fridge.

Mexican oregano is not related to the European oregano. However, this can be replaced by dried oregano.

Mexican cooking is based around using a variety of different chillis. Chipotle is dried and smoked jalapeño. I tend to use chipotle more than any other chilli when making Mexican style dishes – it gives a really lovely heat and smokey flavour. I only use one chipotle, and this will be very mild. If you do not have any chipotle you can use fresh chilli and add a tsp of smoked paprika.

The beans should be in plenty of liquid, but you should only use the beans with a drop of the cooking liquid.

Use vegan cheese or omit if you want to keep plant based.

Ingredients

Method

100 g cherry tomatoes
2 spring onions
1 small green chilli
1 small bunch of fresh coriander
0.5 tbs olive oil
salt

• Dice the cherry tomatoes
• Finely chop the spring onions
• Finely chop the chilli (remove the seeds and membrane if you want this to be less hot)
• Finely chop the coriander
• Drizzle with the olive
• Season to taste mix well.
  

Ingredients

2 avocados
1 tbsp fresh squeezed lemon juice
1 tbs sour cream
1 clove garlic – crushed
1 tsp tabasco sauce
2 small sprigs of fresh coriander
salt to taste

Method

• Place all the ingredients in a food processed and blend until almost smooth
• Adjust seasoning to taste.
• Alternative method: squash the garlc clove with the salt with the end of your knife until a paste. Finely chop the coriander and then mash all the ingredients with a fork until you have the desired consistency.