This week’s blog is a reminder that (sometimes) simple really is best: Chilli Bean Burritos with Sweet Corn Salsa.

Some years ago, the hallowed Heston Blumenthal presented a television series called ‘In Search of Perfection’, in which, employing a sinister combination of gastronomy, alchemy and black magic, he attempted to elevate humble favourites such as Spaghetti Bolognaise to a whole new level of excellence.

I was an avid viewer, and following his principles perfected my own recipe for Chilli Con Carne (of which I was mightily proud) using all sorts of exotic ingredients such as pomegranate molasses, sun-dried tomato paste, Bull’s Blood (the wine, not literally), vanilla, rose petals and bath salts. I served this with a fearsome array of condiments including coriander Guacamole and at least 3 different grated cheeses (cow’s goat’s and sheep’s)

Recently, arriving home late and hungry and tired, I knocked together an ultra-light version as quickly as possible. The result was vastly superior to my earlier kitchen sink variety!

Chilli Bean Burritos
Serves 2
Ingredients:
1 tbsp olive oil
1 small onion
1 small celery stalk
1 garlic clove
1 mild red chilli
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Chipotle powder (substitute smoked paprika if you cannot get this)
400g tinned chopped tomatoes
400g tinned red kidney beans
2 tbsp fresh lime juice
1 tbsp chopped fresh coriander
Crême fraîche
tortillas

Method:

1. Chop the onion, celery, garlic and chilli finely.
2. Heat the oil in a saucepan, add the onion and celery and cook over a low to medium heat until slightly soft – about 5 minutes.
3. Add the garlic, chilli and spices and cook for a further 2 minutes.
4. Add the tomatoes and kidney beans and bring to the boil. Simmer for 15 minutes.
5. Meanwhile prepare the Sweet Corn Salsa below.
6. Add the lime juice and coriander

Sweet Corn Salsa
Ingredients:
1 tbsp olive oil
1 fresh corn cob
1 small celery stick
1/2 red chilli
2 spring onions
1/2 tbsp fresh lime juice
1 tbsp chopped fresh coriander

Method

1. Chop the celery, chilli and spring onions finely.
2. Using a small sharp knife, remove the corn kernels from the cob (I used left over barbecued corn.
3. If using raw sweet corn, heat the oil in a frying pan, and fry the corn over a high heat until slightly browned – about 3 minutes. Allow to cool slightly.
4. Mix the sweet corn, celery, chilli, spring onions, coriander and lime juice in a large salad bowl.
5. Season to taste.

To serve:

1. Warm a tortilla in the microwave for about 20 seconds.
2. Lay flat, and smear the middle with a generous dollop of Crême fraîche. Spoon the chilli bean sauce over the top ans wrap up.
3. Serve with the Sweet Corn Salsa.