Friday, 19 November 2010

Top recipe: Amazingly easy and tasty 'Mexican Bean Burritos'

Now, as you probably know, despite the fact that I am rather partial to good food, I don't much like cooking it. In fact I generally regard my kitchen as the room I have to go through to get to the back garden. So when I find a recipe that not only entices me into the kitchen to cook, but which subsequently turns out to be super-tasty, easy-to-make, and healthy, I feel the need to share it with me homeys. So here goes.... give it a try and let me know what you think by leaving a comment!

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

Total Calories per serving: 595 (or 345 calories if you omit the guacamole and cheese - but don't worry, it is still super-tasty)

Ingredients

- 1 tbsp olive oil
- 1 large onion, chopped
- 400g (14oz) tin of mixed beans (drained and rinsed)
- 1 tsp dried oregano
- 400g (14oz) tin chopped tomatoes
- 1 tbsp tomate puree
- 1 tsp ground cumin
- Few drops of Tabasco / hot chilli sauce (optional)
- Salt and pepper

To Serve

- 4 large soft flour tortillas
- 50g (2oz) grated mature Cheddar cheese
- Shop bought guacamole (optional)

Let's Cook

1. Heat the oil in a medium sized saucepan. Add the onion and cook, stirring occasionally, for 8 minutes until the onion is softened and slightly golden.

2. Add the oregano, chopped tomatoes, tomato puree, and cumin to the saucepan. Tip the beans into the pan, stir and bring to the boil.

3. When bubbling, reduce the heat to low. Half cover with a lid and simmer for 10 minutes. Stir the beans occasionally to stop them sticking.

4. Taste the beans and add salt and pepper along with a few drops of Tabasco (or Hot Chilli Sauce) if you like. Cook for another 5 minutes, stirring occasionally.

5. Warm the tortilla in a microwave (or oven according to cooking instructions). Place each one on a plate and top with the bean stew. Sprinkle with Cheddar and top with a dollop of guacamole.

6. Fold in one end of the tortilla and then carefully fold over one side. Gently roll the tortilla over to make a tight and secure burrito.

Variations

If you prefer a meaty filling, swap the tin of beans for 400g (14oz) of lean minced beef. Follow step 1, and then fry the mince for 5 minutes in step 2. Everything else is the same.

13 comments:

  1. That looks so good. Omit the guacamole just to save calories? Are you mad?

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  2. Anne! How did you know!!!????? We LOVE beans and have started to add them to our diet about a year ago. Your recipe looks so good and I KNOW it will hit the spot. Let you know when we have it.
    Jim

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  3. When I come to see the royal wedding and camp in your backyard, I'll make you some true Tex-Mex- from a true Texan. No recipes needed. Do you like spicy?

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  4. Eh up Fran - don't worry, mine were stuffed with the guacamole and cheese. Tasty-tastic!

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  5. Hello Jabs! Glad to hear that my recipe hit the spot! Can you let me know what you think once you have cooked it? Xx

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  6. Aww BB, if you are gonna cook me proper tex Mex you can sleep in my guest room rather than the garden! Just let me know when you are landing!!!! Wink!

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  7. P.S yes I am in love with spicy to an almost ridiculous degree grrrrrrr!

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  8. Those do look tasty but, like you, I only have a kitchen because it came with the house. Wouldn't mind e-mailing me one of those, would you?

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  9. Looks good. When are you making them next, we're comin' over!

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  10. 15 mins prep *and* 25 mins cooking time? Blimey, I'm not sure my stomach is capable of planning that far in advance :)

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  11. Looks great Anne - I agree with Fran. You'd have to be quite mad to exclude the guacamole! I'll cut back elsewhere...and another time!

    When is your series starting on the Food Channel? :)

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  12. If you are a true chile-head, I'll send you a jar of my cranbanero jelly that I'm thinking of selling on the Bodacious Boutique. The kids and I love it. Doug, not so much. He walked into the bedroom with his tongue in a glass of milk after eating some; but then that's a whole nother story.... Send me your address. meigler@gmail.com.

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