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Black bean burritos recipe

  • Serves 6
  • 1 hr preparation (plus overnight soaking) and 3 hrs cooking
  • 742 calories / serving
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A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavour and texture. This hearty dish is super easy to make and is the perfect vegetarian dish to fill you up. Note that you have to soak the beans 24 hours ahead. 

Soak the black beans in cold water to soften for 24 hours.

The next day, drain the beans well, heat the olive oil in a large saucepan and fry the onion, garlic and cumin for 5 minutes until they start to colour. Add the beans and mix well. Pour over boiling water until the bean mixture is covered about 7cm (3ins), of liquid put on the lid and simmer for 2 hours.

While the beans are cooking, mix together all the pico de gallo ingredients apart from the coriander. Add 1 tsp sea salt and mix well. Cover and leave at room temperature.

When the beans are cooked and soft, drain well. In a very large frying pan, add the remaining oil and fry the onion, garlic, spring onion and spices until golden, then add the beans. Using a potato masher, partially mash the beans and mix well while cooking for 15 minutes.

Meanwhile, make the guacamole. Roughly mash the avocados and lime in a bowl. Mix in the other ingredients and cover with cling film.

Add the remaining coriander to the pico de gallo and grate the cheese. Microwave the tortillas for 10 seconds to soften. To serve, take one tortilla, top with beans, pico de gallo, guacamole, cheese and coriander and roll up the tortilla. Repeat until everything is used up. 

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  • Ingredients

  • For the black bean filling

  • 450g (14 1/2oz) dry black turtle beans
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 2 spring onions finely diced
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • For the Pico de gallo

  • 6 ripe tomatoes, deseeded and diced
  • 1 onion, finely diced
  • 1/2 red chilli, very finely chopped
  • 1 garlic clove, crushed
  • 1/2 reserved coriander leaves, chopped
  • 1 lime, juiced
  • For the guacamole

  • 4 ripe cherry or baby plum tomatoes, finely chopped
  • 3 avocados, very ripe
  • 1/2 red onion, finely diced
  • 1 red chilli, finely diced
  • small bunch of coriander, stems finely chopped (reserve leaves for later)
  • 1 large lime, juiced
  • To serve

  • 12-18 large flour tortillas
  • 150g mature Cheddar, grated
  • 1/2 reserved coriander leaves
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  • Energy 3110kj 742kcal 37%
  • Fat 29g 41%
  • Saturates 9.5g 48%
  • Sugars 9.6g 11%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 99.2g Protein 24.8g Fibre 14.8g

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