Black Bean Chilli Burritos

Since I've been back working full time, I've had less time for both blogging and cooking, so I've been devising some really quick and easy family meals down to necessity. This recipe uses store cupboard ingredients and can be made in around 15 minutes.

Fills around 6-8 wraps

• 1 red onion, diced
• 1 large clove of garlic, crushed
• 2 bell peppers, diced
• 100g/4oz mushrooms, sliced
• 1 tin sweetcorn, drained
• 1 tin black beans, drained
• 1 tbsp. chipotle paste
• 1 handful fresh coriander/cilantro roughly chopped

To serve:

• a pack of tortilla wraps
• 1 pack of Mexican-style microwave rice
• 100g grated cheese
• salad/salsa/avocado/jalapeños etc. to serve

Heat a drop of oil in a pan, on a medium heat.

Fry the onions for a few minutes, until soft. Then add the peppers, garlic and mushrooms and cook for a further 5-7 minutes, until the peppers are almost tender.

Stir in the remaining ingredients and warm through for a further 5 minutes.

Meanwhile cook the rice and warm the wraps.

Fill each burrito with some rice, beany mixture and cheese.

Serve with the optional extras.

Vegan version: simply omit the cheese and check the wrap ingredients.

Top tips: Look for black beans in the World Foods section of your supermarket, as they're usually around half the price of the branded version.

Use the same mixture to top nachos.

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