Deliciously healthy and spicy, these tasty ‘burritos’ are served in crisp lettuce leaves rather than tortillas.
Crushed Cajun Kidney Bean and Corn Lettuce Burrito
1 x 400g tin Red Kidney Beans
150g tinned Sweetcorn, drained
1 x pack 2 Romaine Lettuces
1 x Red Pepper
1 x Green Pepper
1 x medium Courgette
1 x medium Red Onion
1 x Green Chilli, approx. 18g
35g Tomato Purée
8g Cajun Spice
2 x cloves Garlic
35ml Olive Oil
Sea Salt and Black Pepper
5g fresh Coriander, chopped
Peel, halve and finely chop the red onion.
Peel and mince the garlic.
Finely chop the peppers and discard any white pith or seeds.
Finely chop the courgette and the chilli – keep the chilli seeds if you want a hotter dish.
In a wok or large frying pan, sauté the onion, garlic, peppers, courgette and chilli in the oil for about 5 minutes, stirring as you cook.
Add the Cajun spice and the sweetcorn and cook for another 5 minutes.
Drain the red kidney beans and mash them, along with the tomato purée and season with salt and pepper. Add this to the wok and mix well.
You can serve the mix rolled in a lettuce leaf into a sushi shape or piled onto the lettuce leaves.
If you are going to roll the mixture, cut the lettuce leaf in half lengthways, cut out the thick white stalk in the middle and discard.
Double up the leaves, put a tablespoon of the mixture on the leaf and roll up.
Otherwise, keep the leaf whole and pile the mixture on the leaf.
Sprinkle with the chopped coriander and serve.