Chorizo and kidney bean burritos


  • Serves 4 people

  • 2 tbsp sunflower oil
  • 3 fresh chorizo, coarsely chopped
  • 2 Spanish onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tbsp ground cumin
  • 2 tsp each of ground coriander and dried oregano
  • ¼ tsp ground chilli, or to taste
  • 2 400gm cans kidney beans, drained
  • 2 400gm cans chopped tomatoes
  • 12 flour tortillas, warmed
  • To serve: sliced avocados, coriander sprigs, lime wedges, preserved jalapeños, sour cream and tomato salsa
01   Heat oil in a large heavy-based saucepan, add chorizo, onion, garlic, spices and herbs and sauté over medium-high heat until onion starts to soften (2-3 minutes). Add beans and tomatoes, stir to combine and simmer until sauce is thick (15-20 minutes), season to taste with sea salt and freshly ground black pepper.
02   Spoon beans onto tortillas, top with avocado and coriander, squeeze over lime juice to taste and serve with preserved jalapeños, sour cream and tomato salsa.
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