Refried Bean Burritos

Name: Refried Bean Burritos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 4 Eggs, lightly beaten; 1 Onion, chopped; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 3 Garlic Cloves, sliced; 570g Black Beans, including their stock; 4 Large Flour Tortillas; 150g Cheddar Cheese, coarsely grated; 15g Coriander Leaves, picked; 2 tbsp Hot Sauce, to serve; 300g Cold Cooked Potato, coarsely grated, riced, mashed or roughly chopped; 3 tbsp Oil, for cooking; Malson Salt, to taste

by Joe Woodhouse

Vegetarian

10m prep time

40m total time

Medium level

13 ingredients

Refried Bean Burritos recipe by Joe Woodhouse

These are based on breakfast burritos, but I never really have enough time to make them in the mornings, so I have them later on in the day instead. The name of the game here is to not overfill. I know it’s tempting – the exhilarating rush you get from packing in the most amount of filling possible – but they will split, so less is more in this case. The bigger, ultimately more satisfying picture is a crunchy exterior with everything nicely packed together. Preparation is your friend here. If you are strapped for time, or just want an easy ride at the time of making, make sure you have leftover potato around. Even the eggs can be whisked and kept in the fridge. Add rice for a more substantial option.

Method

Based on 2 servings, adjust as needed.

Step 1

Put half of oil in a saucepan set over a medium heat and add the onion with a pinch of salt. Cook for 7–10 minutes until soft and translucent. Then add the spices and garlic and cook for a minute more. Now add the black beans with the juice from the jar. Cook for 5–7 minutes until reduced and the majority of the liquid has gone. Turn off the heat and gently crush the beans with a masher, just to help them bind, leaving some whole beans.

Step 2

Set a large frying pan over a medium heat, then add a little more oil. Quickly scramble the eggs with a good pinch of salt. Remove to a plate. Add some more oil to the same pan, followed by the grated potato. Fry until golden and crispy; 6–8 minutes should do, flipping halfway. Tip on to a plate.

Step 3

To assemble, heat each tortilla in the frying pan gently for 30 seconds on each side. Then divide the filling ingredients – beans, eggs, potato, cheese and coriander, if using – between each. Lift the bottom side over the filling, folding the 2 sides in. Firmly tuck in the filling while you roll the wrap away from you to form a burrito. Rest it on its seam edge side. Reduce the heat of the pan to medium–low and add the burritos 2 at a time to the frying pan to toast the tortilla, seam sides down, for 1–2 minutes on each side, rotating every minute or so, until crisp. Serve with your favourite hot sauce.

Ingredients
Based on 2 servings

4 Eggs, lightly beaten 1 x Sainsbury's British Free Range Eggs Medium x6
1 Onion, chopped 1 x Sainsbury's Onions Loose
1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
1 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
3 Garlic Cloves, sliced 1 x Sainsbury's Large Garlic
570g Black Beans, including their stock 1 x Bold Bean Co Queen Black Beans 570g
4 Large Flour Tortillas 1 x Sainsbury's Plain Flour Tortillas x8 320g
150g Cheddar Cheese, coarsely grated 1 x Sainsbury's British Mature Grated Cheddar Cheese 250g
15g Coriander Leaves, picked 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
2 tbsp Hot Sauce, to serve 1 x Nando's Peri Peri Sauce Medium 125g
300g Cold Cooked Potato, coarsely grated, riced, mashed or roughly chopped 1 x Sainsbury's Peeled New Potatoes In Water 560g (360g*)
3 tbsp Oil, for cooking 1 x Sainsbury's Olive Oil 1L
Malson Salt, to taste 1 x Maldon Sea Salt Flakes 250g