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Mexican Black Bean Burritos

Mexican Black Bean Burritos

with Cheddar Cheese & Smokey Aioli | Serves 2

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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:GlutenEggsMilk

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

Total Time14 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1

courgette

1 tin

black beans

1 packet

tomato paste

1

tomato

8

mini flour tortillas

(ContainsGluten)

1 packet

smokey aioli

(ContainsEggs)

1 bag

baby spinach leaves

1 sachet

Tex-Mex spice blend

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

water

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.