Chilli Bean Burritos with Corn Salsa
adapted from Every Day by Bill Granger

Serves 4

When serving this to my small children, I give them a tortilla on the side (because they still like to have what the grown-ups are having) and just put the bean mixture in a bowl with some corn salsa on top, which they can easily spoon up.

for the chilli bean burritos:
1 tablespoon olive oil
2 celery stalks, finely chopped
1 onion, finely chopped
1 red pepper, finely chopped
3 garlic cloves, chopped
1 red chilli, deseeded and finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 x 400 g tins of kidney beans, drained and rinsed
1 x 400 g tin of chopped tomatoes
zest and juice of 1 lime
a small handful of fresh coriander, roughly chopped
freshly grated cheddar, to serve
tortillas, to serve
natural yoghurt or sour cream, to serve

for the corn salsa:
1 tablespoon olive oil
300 g corn, either tinned or frozen
2 celery stalks, finely chopped
1 small red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)
a small handful of fresh coriander leaves, roughly chopped
zest and juice of 1 lime
salt and freshly ground black pepper

To make the bean burritos, heat the oil in a large, heavy-based pan over a medium-low heat. Add the celery, onion and red pepper and cook, stirring occasionally, for 10 minutes, until the vegetables have softened. Add the garlic, chilli and spices and cook for 1 minute more. Add the kidney beans and tomatoes and stir well. Bring to the boil, then reduce the heat to very low and simmer, stirring occasionally, for 15 minutes, until thickened. Stir in the lime zest and juice and the coriander.

While the bean mixture is cooking, make the salsa. In a separate large pan, heat the oil over a high heat. Add the corn and cook, stirring frequently, for 3 to 4 minutes. Tip the corn into a large bowl and stir through the celery, onion, chilli, coriander, lime zest and juice. Season with salt and freshly ground black pepper. Set aside.

To serve, spoon some bean mixture down the middle of each tortilla, sprinkle with the grated cheese and wrap up firmly. Serve with the corn salsa and a spoonful of yoghurt.