Black Bean and Cheese Burritos

Ingredients

• 400 g tinned black beans, drained and rinsed
• 300 g cooked long-grain rice
• 4 large flour tortillas
• 150 g mild cheddar cheese, grated
• 150 g mild salsa
• 100 ml soured cream
• 1 tsp ground cumin
• 1 tbsp sunflower oil

Method

1. 1

   Heat the oil in a saucepan over a medium heat. Add the drained black beans and ground cumin, stir well and cook for 3–4 minutes until warmed through. Lightly mash about half the beans with the back of a spoon to help them bind.

2. 2

   Warm the cooked rice in the microwave according to packet instructions if using pouches.

3. 3

   Lay a tortilla flat. Spoon a quarter of the rice down the centre, followed by a quarter of the bean mixture, a drizzle of salsa and a handful of grated cheese.

4. 4

   Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas.

5. 5

   Place the burritos seam-side down in a dry frying pan over a medium heat for 1–2 minutes each side to seal and lightly toast. Serve with extra salsa and soured cream.