Spicy mixed bean burrito bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Don't let odds and ends of dips go to waste (or grab a pack that's yellow-stickered). This store cupboard bean chilli is their perfect partner for a near-instant burrito bowl.
By Elly Curshen
Ingredients
For the spicy beans
- 2 tsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely grated
- ¼ tsp cayenne pepper
- ½ tsp chipotle chilli flakes
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 Tex Mex dip selection with salsa, soured cream and guacamole (see Tip)
- 400g tin chopped tomatoes (you might not need all the tomatoes – see Tip)
- 400g tin mixed beans, drained but not rinsed
- sea salt flakes and freshly ground black pepper
To serve
- freshly steamed rice or baked jacket potato (optional)
- lettuce, shredded (optional)
- cheese, grated (optional)
- tortilla chips (optional)
- chopped fresh coriander (optional)
Method
Heat the oil in a large saucepan and fry the onion with a pinch of salt until softened.
Add the garlic, cayenne, chilli flakes, paprika, oregano and cumin to the pan. Season with a large pinch of salt and a good few twists of black pepper and cook over a medium heat for 30 seconds, or until fragrant.
Weigh whatever is left of the salsa from the Tex Mex dip selection in a bowl. Add enough of the chopped tomatoes to make the weight up to 300g/10½oz. Reserve the soured cream and guacamole dips. Tip the salsa mixture into the pan. (See Recipe Tips for how to store any leftover tinned tomatoes.)
Tip the beans into the pan. Cook over a low–medium heat for about 10 minutes, or until piping hot and slightly reduced. Season with salt and pepper.
This spicy bean mixture can be served in a variety of ways, such as in a bowl with rice or with a baked potato. For a burrito bowl, top with the lettuce and grated cheese, if preferred. Serve with the guacamole or soured cream dips on top and with the tortilla chips, if liked. Finish with the coriander, if desired.
Recipe tips
Any leftover chopped tomatoes can be placed in a sealable plastic container or bag, chilled in the fridge or frozen in the freezer and used in another recipe.
