1. For the corn salsa, heat 1 Tbsp olive oil in a large frying pan over a high heat. Add corn and cook, stirring frequently for 3-4 minutes. Tip the corn into a large bowl and stir through the 1 diced celery stick, chopped spring onions, coriander leaves, lime juice and chopped green chilli. Season and set aside. 2. For the burritos, heat oil in a large heavy-based saucepan over a medium-low heat. Add onion and 1 chopped celery stick and cook, stirring occasionally for 5-6 minutes. Add garlic, chilli, cayenne pepper, coriander and cumin and cook, stirring, for 1-2 minutes until fragrant. 3. Stir in tomatoes and beans and bring to the boil. Reduce heat and simmer, 8 minutes until sauce reduces slightly. 4. Serve bean and tomato mixture wrapped in a tortilla, and top with salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
