Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Veggie burritos
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 small red onionfinely chopped
- 250g tomatoescut into 1cm cubes
- 2 tbsp balsamic vinegar
- 20g parsleyfinely chopped
- 2 tbsp olive oil
- 2 avocadosstoned, peeled and sliced
- 1 limejuiced
- 1 onionfinely chopped
- 1 carrotgrated
- 200g mushroomsroughly chopped
- 4 tbsp tomato purée
- ½ tsp chilli powder(hot or mild, depending on how spicy you like it)
- ½ tsp ground cumin
- 1 tsp paprika
- 400g can kidney beansdrained and rinsed
- 195g can sweetcorndrained
- pinch of cayenne pepper
- 8 tortillas
- 100g cooked rice
- 200g lettuceshredded
- 8 tsp soured cream
Nutrition: per serving
- kcal659
- carbs74g
Method
step 1
To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.
step 2
Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.
step 3
Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.
