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
Total Calories per serving: 595 (or 345 calories if you omit the guacamole and cheese - but don't worry, it is still super-tasty)
- 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
- 4 large soft flour tortillas
- 50g (2oz) grated mature Cheddar cheese
- Shop bought guacamole (optional)
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.
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.