BLACK BEAN BURRITO BAKE RECIPES

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.

Steps:

• Preheat oven to 375º F.  Prepare a sheet pan with parchment paper.
• An hour before you plan to eat, peel and quarter the sweet potatoes.
• Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
• In the meantime, prepare rice in a rice cooker or on stove top as directed.
• Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
• Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat.   Add onion powder, chili powder and cumin to taste and stir.
• Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture.  Add jalapeños if desired.
• Place another whole wheat tortilla on top.  Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
• Voila! Cut into desired number of sections. Serve topped with salsa.
• Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.