Mexican Black Bean Burritos

Name: Mexican Black Bean Burritos with Cheddar Cheese & Smokey Aioli | Serves 2
Total time: 14 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 courgette; 1 tin black beans; 1 packet tomato paste; ¼ cup water; 1 tomato; 1 drizzle white wine vinegar; 8 Mini Flour Tortillas; 1 packet Smokey Aioli; 1 bag baby spinach leaves; 1 sachet Tex-Mex spice blend; 1 packet Shredded Cheddar Cheese

with Cheddar Cheese & Smokey Aioli | Serves 2

Get up to $175 off

There's nothing better than a good burrito that's ready in 15 minutes. Seriously, what could be better than warm flour tortillas stuffed with all kinds of delicious fillings? Ours boast mildly spiced black beans, diced courgette, plus a tomato salsa. Finish it off with a sprinkling of Cheddar for your Tex-Mex hit.

Allergens:

Gluten(Wheat)

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total14 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

courgette

1 tin

black beans

1 packet

tomato paste

tomato

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 bag

baby spinach leaves

1 sachet

Tex-Mex spice blend

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

¼ cup

water

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)3538 kJ

Fat42.5 g

of which saturates17.3 g

Carbohydrate73 g

of which sugars12.3 g

Protein33.2 g

Sodium1974 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

Roughly chop the courgette. Drain and rinse the black beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the courgette until tender, 4-5 minutes. Add the black beans, Tex-Mex spice blend, 1/4 cup water and tomato paste and cook until softened, 2-3 minutes. Season with salt and pepper. Set aside to cool.

While the filling is cooking, roughly chop the tomato. In a small bowl, combine the tomato and a drizzle of white wine vinegar. Season to taste.

Spread the smokey aioli over the mini flour tortillas and sprinkle with the shredded Cheddar cheese. Divide the baby spinach leaves and Tex-Mex bean filling between tortillas. Spoon the tomato salsa over the bean filling. Tuck in the ends and roll into burritos. Wrap in baking paper or plastic wrap and refrigerate.

At lunchtime, remove the wrapping and reheat the wrap in a sandwich press for 1 minute or on a plate in the microwave for 30 second bursts until heated to your liking.