Recipe

Deliciously healthy and spicy, these tasty ‘burritos’ are served in crisp lettuce leaves rather than tortillas.

Serves: 8 people   |   Prep time: 20 minutes   |   Cooking time: 10 minutes

Mexican   |   Main   |   Gluten Free   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

• 1 x 400g tin Red Kidney Beans
• 150g tinned Sweetcorn, drained
• 1 x pack 2 Romaine Lettuces
• 1 x Red Pepper
• 1 x Green Pepper
• 1 x medium Courgette
• 1 x medium Red Onion
• 1 x Green Chilli, approx. 18g
• 35g Tomato Purée
• 8g Cajun Spice
• 2 x cloves Garlic
• 35ml Olive Oil
• Sea Salt and Black Pepper
• 5g fresh Coriander, chopped

  

Method

1. Peel, halve and finely chop the red onion.
2. Peel and mince the garlic.
3. Finely chop the peppers and discard any white pith or seeds.
4. Finely chop the courgette and the chilli – keep the chilli seeds if you want a hotter dish.
5. In a wok or large frying pan, sauté the onion, garlic, peppers, courgette and chilli in the oil for about 5 minutes, stirring as you cook.
6. Add the Cajun spice and the sweetcorn and cook for another 5 minutes.
7. Drain the red kidney beans and mash them, along with the tomato purée and season with salt and pepper. Add this to the wok and mix well.
8. You can serve the mix rolled in a lettuce leaf into a sushi shape or piled onto the lettuce leaves.
9. If you are going to roll the mixture, cut the lettuce leaf in half lengthways, cut out the thick white stalk in the middle and discard.
10. Double up the leaves, put a tablespoon of the mixture on the leaf and roll up.
11. Otherwise, keep the leaf whole and pile the mixture on the leaf.
12. Sprinkle with the chopped coriander and serve.