Chili Bean Burritos with Corn Salsa

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burritos

These chili bean burritos, served with a tasty corn salsa, are so versatile – add whatever veggies you have in the fridge, or some leftover chicken, chorizo or minced beef. Whatever you choose, make a big batch as the filling keeps well and is perfect for lunch or dinner.

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When serving these chili bean burritos to my small children, I give them a tortilla on the side (because they still like to have what the grown-ups are having) and just put the bean mixture in a bowl with some corn salsa on top, which they can easily spoon up.

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Chili Bean Burritos Recipe

Recipe adapted from Every Day by Bill Granger. Serves 4

Ingredients

For the chilli bean burritos:

  • 1 tbsp olive oil
  • 2 celery stalks, finely chopped
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 garlic cloves, chopped
  • 1 red chilli, deseeded and finely chopped (optional)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 x 400g tins of kidney beans, drained and rinsed
  • 1 x 400g tin of chopped tomatoes
  • zest and juice of 1 lime
  • a small handful of fresh coriander, roughly chopped
  • freshly grated cheddar, to serve
  • tortillas, to serve
  • natural yoghurt or sour cream, to serve

For the corn salsa:

  • 1 tbsp olive oil
  • 300g corn, either tinned or frozen
  • 2 celery stalks, finely chopped
  • 1 small red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped (optional)
  • a small handful of fresh coriander leaves, roughly chopped
  • zest and juice of 1 lime
  • salt and freshly ground black pepper

Method

  1. To make the bean burritos, heat the oil in a large, heavy-based pan over a medium-low heat. Add the celery, onion and red pepper and cook, stirring occasionally, for 10 minutes, until the vegetables have softened. Add the garlic, chilli and spices and cook for 1 minute more.
  2. Add the kidney beans and tomatoes and stir well. Bring to the boil, then reduce the heat to very low and simmer, stirring occasionally, for 15 minutes, until thickened. Stir in the lime zest and juice and the coriander.
  3. While the bean mixture is cooking, make the salsa. In a separate large pan, heat the oil over a high heat. Add the corn and cook, stirring frequently, for 3 to 4 minutes. Tip the corn into a large bowl and stir through the celery, onion, chilli, coriander, lime zest and juice. Season with salt and freshly ground black pepper. Set aside.
  4. To serve, spoon some bean mixture down the middle of each tortilla, sprinkle with the grated cheese and wrap up firmly. Serve with the corn salsa and a spoonful of yoghurt.

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Have you tried this recipe for chili bean burritos with your family? Leave a comment below and let us know – we’d love to hear from you!

 

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