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Red bean burritos

Name: Red bean burritos
Cook time: 25 min
Yield: 2
Cuisine: Central America

with ancho mole and charred corn slaw

Ready in around 25 mins

RECIPE FACT:

Ancho chilli is the most common dried chilli in Mexico.

Nutritional Info:

Energy: 3,451kJ (825kcal)
Protein: 30g
Carbohydate: 112g
Sugars: 29g
Fat, total:24g
Saturated:8g
Sodium:1,403mg
Contains:Gluten, Milk, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE PICKLED ONIONS:
Peel and finely slice half the red onion. Add to a bowl with the sweet and sour pickle, season with salt and stir to combine.
2. TO PREPARE THE FILLING:
Place the kidney beans into a sieve, rinse under running water and drain well. Remove the chilli from the pot of corn, finely slice if using or discard. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Open the bag of steamed wild rice, squeezing on the bag to break up any large clumps. Add the rice, kidney beans and chilli to the pan. Season with salt and cook for 2-3 mins. Pour in the capsicum and ancho chilli mole and stir to combine.
3. TO PREPARE THE BURRITOS:
Remove the wholemeal flour tortillas from their packet. Add 2-3 spoonful’s of the ancho mole into the middle of a tortilla. dollop with a spoonful of chipotle queso. 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, pour over remaining chipotle queso and bake in the oven for 10-15 mins.
4. 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 toss to combine.
TO SERVE:
Place the burritos onto plates and top with pickled onions. Serve the charred corn slaw on the side, drizzling over any remaining sweet and sour pickle.