1 cup dried black beans, soaked overnight
and drained
1 bay leaf
3 tbsp sea salt
1 small red onion, chopped
2 cups grated cheese
3 tbsp chopped pickled jalapenos
1 tbsp chopped fresh coriander
3 cups tomato salsa
8 flour tortillas
diced avocado, to serve
Method :
Place the beans in a large pan. Add cold
water to cover and the bay leaf. Bring to the boil, then cover, and
simmer for 30 minutes. Add the salt and continue simmering for about 30
minutes until tender. Drain and cool slightly. Discard the bay leaf. Preheat the oven to 180C / 350F / Gas 4.
Grease a rectangular baking dish well. In a mixing bowl, combine the
beans, onion, half the cheese, the jalapenos, coriander and one-third of
the salsa. Stir to blend, then season.
Place one tortilla on a clean work
surface. Spread a large spoonful of the filling down the middle, then
roll it up to enclose the filling completely. Place the burrito in the
prepared dish, seam-side down. Repeat this process with the remaining
tortillas until the dish is full. Sprinkle the remaining cheese over the
burritos, in an even line right down the middle. Bake in the oven for
about 15 minutes, or until the cheese melts completely. Serve the bean
burritos immediately, with diced avocado and the remaining salsa.
