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:
- Chop the onion, celery, garlic and chilli finely.
- 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.
- Add the garlic, chilli and spices and cook for a further 2 minutes.
- Add the tomatoes and kidney beans and bring to the boil. Simmer for 15 minutes.
- Meanwhile prepare the Sweet Corn Salsa below.
- 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
- Chop the celery, chilli and spring onions finely.
- Using a small sharp knife, remove the corn kernels from the cob (I used left over barbecued corn.
- 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.
- Mix the sweet corn, celery, chilli, spring onions, coriander and lime juice in a large salad bowl.
- Season to taste.
To serve:
- Warm a tortilla in the microwave for about 20 seconds.
- Lay flat, and smear the middle with a generous dollop of Crême fraîche. Spoon the chilli bean sauce over the top ans wrap up.
- Serve with the Sweet Corn Salsa.