Chorizo and kidney bean burritos


You'll need

2 tbsp sunflower oil 3 fresh chorizo, coarsely chopped 2 Spanish onions, finely chopped 3 cloves of garlic, finely chopped 1 tbsp ground cumin 2 tsp each of ground coriander and dried oregano ¼ tsp ground chilli, or to taste 2 400gm cans kidney beans, drained 2 400gm cans chopped tomatoes 12 flour tortillas, warmed To serve: sliced avocados, coriander sprigs, lime wedges, preserved jalapeños, sour cream and tomato salsa

Method

  • 01
  • Heat oil in a large heavy-based saucepan, add chorizo, onion, garlic, spices and herbs and sauté over medium-high heat until onion starts to soften (2-3 minutes). Add beans and tomatoes, stir to combine and simmer until sauce is thick (15-20 minutes), season to taste with sea salt and freshly ground black pepper.
  • 02
  • Spoon beans onto tortillas, top with avocado and coriander, squeeze over lime juice to taste and serve with preserved jalapeños, sour cream and tomato salsa.

At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

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