Print Sweetcorn burritos
This sounds like a long list of ingredients, but many are from the store cupboard. The burritos are very easy to put together: a mix of sweet corn, rich bean sauce and soothing guacamole. This recipe will make 8 burritos; they're quite filling so depending on appetite, two will probably be enough for an adult.
Ingredients
- 2 cobs sweetcorn, husks removed
- Oil for frying, e.g. vegetable
- 2 small onions, red or white, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- Leaves from 2 sprigs fresh thyme (or use 1 tsp dried)
- 2x400g tins red kidney or pinto beans, drained & rinsed
- 400g beef or soya mince
- 1 tsp hot chilli powder (or use a chopped fresh chilli)
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 ripe avocados
- 1 fresh chilli, deseeded & finely chopped
- Juice ½ lime, or more to taste
- A few drops tabasco
- Handful fresh coriander leaves, chopped
- 8 soft flour tortillas
- 150g Cheddar, grated
- 250ml soured cream
- Salt & pepper
Method
- Preheat oven to 180°C/Gas 4. In a pan of boiling water, cook the sweetcorn for 8-10 minutes.
- Drain and leave until cool enough to cut the kernels off; use a sharp knife, hold the cob vertically and cut down and round to remove them.
- While the corn is cooking, start making the refried beans. Heat a little oil in a saucepan, add the onion and cook for a few minutes to soften.
- Add the cumin, coriander, thyme and beans and just enough water to cover. Season, bring to the boil, then reduce the heat and simmer for about 10 minutes.
- Roughly blitz in a food processor or with a hand held blender, until the sauce is quite smooth but still with a few lumps.
- Reheat the beans in the pan and gently cook for another 10-15 minutes or so until the moisture has reduced and you have a soft but not too wet a consistency. Stir every now and then so the beans don’t burn on the bottom of the pan.
- Remove from the heat, check seasoning and leave to one side.
- To make the mince, heat a little oil in a frying pan, add the mince and fry until just cooked through. Add the spices and sweetcorn kernels and cook for a couple more minutes and season.
- To make the guacamole, cut the avocados in half, remove the stone and scoop out the flesh with a spoon. Roughly mash the flesh in a bowl with a fork, add chilli, lime, tabasco and coriander leaves and mix together.
- To assemble the burritos, lay out the tortillas. Sprinkle some of the grated cheese down the middle of the tortilla, then repeat with some of the refried beans, mince and guacamole.
- Fold the two sides of the tortilla over the mixture to the middle to make a fat sausage shape (it will remain open at each end), then seal with a cocktail stick.
- Place the burritos on a baking tray and cook in the oven for about 10-15 minutes, until the tortilla is turning golden and is crispy on top. Serve with a dollop of soured cream on top, with a green salad.
