Serves
8
Prep
20
mins
Cooking
50
mins
Power Packed Burritos
Directions
Step 1
Combine chick peas and black beans in a saucepan with 6 cups of water. Bring to the boil, reduce heat and simmer for 35-40 minutes until tender. Drain.
Step 2
Heat oil in a large frying pan, add onion and garlic, cooking for 2-3 minutes until tender. Add cumin, coriander, oregano and chilli powder. Cook a further minute. Add canned tomatoes, water and drained chickrnpeas and beans. Bring to a gentle simmer and cook whilst stirring often for 6-8 minutes. Stir in seasonings and coriander.
Step 3
Scatter each tortilla with lettuce, guacamole, tomatoes and onion. Top with a good spoonful of bean mixture, sour cream and cheese.
Tips
- Also great as a topping on baked potatoes.
Ingredients
- 1/2 cup, rinsed McKenzie's Australian Chick Peas
- 1/4 cup, rinsed McKenzie's Black Beans
- 1 tbs olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1 pinch Chilli powder
- 400g can crushed tomatoes
- 1 cup water
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
- 1/2 cup coriander leaves, chopped
- 8 large tortillas, warm
- Lettuce, guacamole, chopped tomatoes, red onion, sour cream and grated cheese, for serving
