Spicy Black Bean Burrito
Servings 4
Difficulty Intermediate
Total Time 1 hour COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 2 Tbsp (30ml) olive oil
- 1 onion, finely chopped
- 1 Tbsp (15ml) Hinds Spices Southern Grill
- 1 tsp (5ml) Hinds Spices Crushed Chilies
- 1 Tbsp (15ml) Hinds Spices Mixed Herbs
- 2 tsp (10ml) Hinds Spices Paprika
- 2 x 400g
Rhodes Quality Black Beans in Brine , drained - 1 x 400g
Rhodes Quality Chopped & Peeled Tomatoes - 1 Tbsp (15ml) sugar
- 3 burrito wraps
- 200g grated cheddar cheese
- 1 avocado, diced
- 2 Tbsp (30ml) lemon juice
- 1 tsp (5ml) Hinds Spices Crushed Chillies
- Salt for seasoning
- ¼ cup (125ml) sour cream
- Coriander for serving
- 1 lime, quartered
METHOD
- Heat the oil in a medium-sized saucepan over a low heat and fry the onions for 5 minutes. Add the Hinds Spices Southern Grill, Hinds Spices Crushed Chillies, Hinds Spices Mixed Herbs, Hinds Spices Paprika, Rhodes Quality Black Beans in Brine, Rhodes Quality Chopped & Peeled Tomatoes and sugar into the pot and simmer for 30 minutes.
- Fill the wraps with the bean mixture and roll, then place them onto an ovenproof dish, close together. Top with grated cheese and place under the grill for 5 – 10 minutes. The cheese should be melted and the burrito golden and toasted.
- To make the guacamole: Mix the avocado, lemon juice and Hinds Spices Crushed Chillies. Season with salt and set aside.
- Serve the baked burrito topped with fresh coriander, guacamole and sour cream.
