Tag Archives: salsa

Sweet Chilli Sausage and Black Bean Burritos

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Sweet Chilli Sausage and Black Bean Burritos Put your hand up if you love burritos. How can you not! It’s basically comfort food wrapped in little parcels of joy.  I make burritos 3-4 times a month because my kids go crazy for them and I’ve learned to add all kinds of healthy nutritious stuff like beans and veggies. Still they love them. I love them.  I don’t know about you but I can’t stand the packaged flavourings that you can buy at grocery stores, they taste so fake and highly processed to me so I’ve developed my own mix that comes together very quickly. This recipe however, is something even quicker and boasts tons of flavour.

How would you love to put this on the table within 20 minutes? Would you be happy to know that the shortcuts featured in the recipe don’t affect the flavour and deliciousness? Here is my secret, you can use your favourite sausage meat instead of ground beef and capitalise on the flavour that was already built in the sausage. For this recipe I used Sweet Chilli Sausages but you can choose any flavour you love! These burritos are also quickly baked in the oven so when you cut into them you will see warm and cheesy filling wrapped in a slightly crispy tortilla. Sweet Chilli Sausage and Black Bean Burritos
Ingredients:

For Burritos

  • Sweet Chilli Sausage (I used Sainsbury’s Taste the Difference brand but you can choose anything you like)-3/4lbs/300gr
  • Black Beans- 1 2/3 cup/15 oz can
  • Monterey Jack or Sharp Cheddar cheese- 2 cup(grated)
  • Flour Tortilla- 4

For Pico de Gallo ( You can always use  jarred salsa, unfortunately England doesn’t have any good brands I would recommend)

  • Tomatoes-2 large
  • Red Onion- 1 medium
  • Red Chilli- 1/2-1 depending on your taste
  • Cilantro/Coriander- 1/4 bunch
  • Garlic- 1-2 cloves
  • Lime juice- from 1/2 lime
  • Salt-1/4 tsp.

Method:

Heat your oven to 400F/200C.

Remove the casing from the sausages and cook them in a large frying pan over medium heat, breaking them up with a wooden spoon or a spatula. No extra oil needed for cooking sausages. When the sausages are cooked through and are beginning to brown, which will take about 10 minutes, it’s time to add your black beans. Before you add black beans make sure to pour off most of the fat that collected in the pan. The amount of fat depends on your sausages, mine were quite lean and I skipped that step. Add beans directly to the pan with sausages and start mashing them up with a potato masher or a wooden spoon. I recommend using a potato masher as it only took me about 30 seconds to do! You want your beans broken up but not completely mashed. Once it’s done your filling is ready.

Divide your filling among 4 burritos, sprinkle with cheese and roll them up tucking the sides in. Place your burritos on a baking sheet seam down and bake in the oven for 5-7 minutes. Remember that your filling is already cooked so all you are doing is melting the cheese and crisping up the tortillas.

Prepare your pico de gallo while the burritos are in the oven by dicing all the ingredients and mixing them together in a medium bowl. As I mentioned above, I’ve been making my own salsa exclusively because there is simply no decent tasting salsa on the market in England. Mexican food is still too foreign here. However, I know there are plenty of options in both US and Canada so feel free and use an already made one to save yourself some time. 9 out of 10 times I make pico de gallo by throwing all the mentioned ingredients in my food processor and pressing the pulse button a few times. It takes 3 minutes. This one here I diced by hand just because it looks so purdy!

Pico de Gallo
You can also try my Chunky Pico de Gallo. That one is a meal in itself!

And here you have it-super quick yet wonderfully satisfying Sausage and Black Bean Burrito.Sweet Chilli Sausage and Black Bean Burritos

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Chunky Pico De Gallo

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Chunky Pico De Gallo
I can’t believe it took me so long to share one of my favourite things to eat with you friends! However, summer is upon us, and since even England is reluctantly warming up, it calls for colourfully fresh outdoor dining.

This salad is something that appears on our table any season of the year but tastes best in the summer when the tomatoes are ripe and flavourful. It comes in many incarnations as long as there are the major players present-tomatoes, onions, cilantro, garlic, chillies and lime juice. The rest is variable and optional. I usually make it into a fresh salsa but once in a while I change it up and add  various beans, corn and such. You can use it as a filling for your burritos and fajitas but you can also eat it as a salad. My kids called it a dip because they were dipping tortilla chips into it. Whatever you call it, this concoction is bursting with flavours, vitamins and is out-of-this-world delicious.

Chunky Pico De Gallo
Ingredients:

  • Cherry Tomatoes (red and yellow)- 2 large handfuls
  • Red Onion-1 small
  • Garlic-2 cloves
  • Cilantro- a bunch
  • Red Chilli (minced)-1
  • Lime Juice (I was out of limes and used lemons!)- from 1 lime
  • Green Onions-3
  • Chick Peas/Black Beans- 1 can
  • Green Lentils (optional)-1/4 cup
  • Corn- 1 cup
  • Avocado (diced)-1
  • Salt to taste

Method:

Half or quarter the cherry tomatoes, dice the red onion finely, mince the garlic cloves and red chilli, then add chopped cilantro, sliced green onions and lime juice. To the mixture add the beans/chick peas, lentils, corn and salt. Mix everything and taste for the right balance of spices. You can see that this is hardly an accurate recipe and more of an idea. I like my pico de gallo spicy but you can skip or half the amount of onion and garlic if you prefer a milder version.  Add diced avocado right before serving to avoid browning.

This Pico De Gallo is truly a flavour winner and packed with power foods like chick peas, lentils and avocado. My kids were scarfing it down, having completely forgotten that they can’t stand tomatoes!

Chunky Pico De Gallo