Mexican Black Bean Burritos
with Cheddar Cheese & Smokey Aioli | Serves 2
- Gluten(Wheat)
- Eggs
- Soy
- Milk
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.
Ingredients
1
courgette
1 tin
black beans
1 packet
tomato paste
1
tomato
8
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
Utensils
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.
