BLACK BEAN AND CHICKEN BURRITO RECIPES

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

Steps:

• 1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
  2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
  3. Peel and crush the garlic, then add to the pan along with the chilli powder.
  4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
  5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  6. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
  7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
  8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
  9. Bake for 5 to 10 minutes, or until golden and warmed through.
  10. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.