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Red bean burritos

Name: Red bean burritos
Cook time: 20 min
Yield: 1

with ancho chilli and charred corn slaw

Ready in around 20 mins

RECIPE FACT:

Ancho chilli is the most common dried chilli in Mexico.

Nutritional Info:

Energy: 3507kj (839Kcal)
Protein: 29g
Carbohydrate: 94g
Fat: 29g
Contains: Gluten, Milk, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE BEAN AND ANCHO CHILLI:

Drain the red kidney beans into a sieve and rinse under cold running water and drain well. Roughly chop the coriander including the stalks. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Open the bag of steamed wild rice, squeezing gently on the bag to break up any large clumps. Add the wild rice and kidney beans to the pan, season with salt and cook for 2-3 mins. Pour in the capsicum and ancho chilli mole and cook for a further 1-2 mins.
2. TO PREPARE THE BURRITOS:

Place a wholemeal tortilla onto a flat surface, add 2-3 spoonfuls of the bean and ancho chilli into the middle of the tortilla. Sprinkle over a little of the cheese. Fold in the two edges to cover the filling, then roll up to create a cigar shape. Repeat until all the tortillas are filled. Gently place into a baking dish, seam side down, cover with tin foil and bake in the oven for 10-15 mins.
3. TO PREPARE THE CHARRED CORN SLAW:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the corn, season with salt and cook for 2-3 mins stirring occasionally to create a char. Remove from the pan into a salad bowl and allow to cool slightly. Just before serving add the coleslaw to the bowl and pour in the tomatillo dressing. Season with salt and pepper and toss to combine.
TO SERVE:

Place the burritos onto a plate. Dollop with avocado crema. Serve with charred corn slaw on the side and sprinkle over the coriander.