Although the Turkey is (thankfully) now a distant memory, I
still have a few leftovers still to use up. Not only that, my bank balance is
looking rather depleted. By depleted, read empty. Early nights and dark cold
mornings mean that I want good, wholesome food. No money means I have a little
more time than usual to spend preparing food. Enter the Bean Burrito!
Start by making the bean mix:
-
* Chop and peel onions and carrots, fry in a little
oil until softened
-
* Add a teaspoon of: Dijon mustard, runny honey,
garlic puree, molasses, coriander powder, soy sauce
- *
Add a half teaspoon of: dried Thyme, Smoked
Paprika, Chilli powder, Clove powder
-
* Fry for about half a minute
-
* Add cooked Kidney beans, Haricot beans, black
beans, and sweetcorn (you can simply just open a few tins here, remember to
drain liquid away first)
-
* Puree a tin of chopped tomatoes and add to the
pan. Season to taste.
-
* Cook on a low heat for about an hour (either by
sticking a lid on the pan, or my choice, putting in the slow cooker on high)
Then make up the Burritos:
-
* Heat corn tortillas in a microwave until just
warm (makes them easier to handle). I should add that Old El Paso corn
tortillas are currently three for two at Sainsbury.
- * Spoon bean mix into centre of tortilla and fold
in corners to make a parcel.
-
* Put the parcels on a greased baking sheet and
cover with a mixture of grated cheddar and crumbled feta cheese
-
* Bake in oven until cheese is melted and the
tortillas are starting to brown
And finally the Salsa, which you add to the top once the
burritos are cooked:
Chop half a clove of garlic, a chunk of red pepper, a chunk
of orange pepper, and 2 – 3 fresh mint leaves into mini pieces. Remove seeds of
a big chunky tomato and chop into squares. Mix in olive oil and cider vinegar
to taste.
And there you have it! Bean burritos, perfect for keeping you warm on those cold winter evenings, and more importantly, perfect for when you have a cupboard full of tin cans and very little fresh ingredients left.
Enjoy!
