Recipe courtesy of www.marleyspoon.co.uk.
Cooking time: 40 mins
- 1 red onion
- 1 garlic clove
- 20g fresh coriander
- 1 tin black eyed beans
- 250g baby gem lettuce
- 1 fresh red chilli
- 2 plantains
- 1 pot chipotle chilli paste
- 3 tomatoes
- 1 unwaxed lime
- 4 flour tortillas
- salt, black pepper
- olive oil
Preheat the oven to 220C/fan 200C/gas 7. Halve, peel and finely chop the red onion. Peel and finely chop the garlic clove. Pick the leaves from the coriander stalks, finely chop both the leaves and stalks, keep separated. Drain and rinse the beans. Quarter the baby gem lengthwise. Halve the chilli, deseed and thinly slice.
Trim the ends off the plantains, score down the side using a sharp knife and peel off the skin, then slice diagonally into 1cm thick slices. Place in a roasting dish, drizzle with oil, season with salt and a pinch of sugar, toss to coat. Place in the oven for 15mins, turning once during cooking.
Meanwhile, heat 2tbsp of oil on a medium heat in a medium saucepan. Add the garlic, coriander stalks, chipotle chilli paste, 1/2 of the chopped onion, and cook for 2-3mins until soft. Add the beans to the saucepan and turn the heat down to low. Add 100ml of water and reduce for 6- 8mins, stirring all the time until the beans have broken up, forming a paste.
Meanwhile, halve the tomatoes and squeeze to get rid of the seeds and juicy middle, discard. Finely chop the tomatoes and place in a bowl, add the finely chopped coriander leaves, 1tbsp of olive oil, the remaining onion and 3tbsp of lime juice. Season with salt and pepper and stir to combine.
Heat 1tsp of olive oil in a large frying pan on a high heat. Add the baby gem and heat for 1-2mins until charred, transfer to a plate. Lay a tortilla out in front of you, spread some beans in the middle, top with 3-4 slices of plantain, some salsa, the chilli slices and 2 of the charred baby gem wedges.
Place the frying pan back on a low-medium heat. Then fold the sides over the filling, take the closest end to you and fold over, roll into a closed burrito. Place the burrito folded side down into the hot frying pan to seal for 1min, flip over and toast the other side for 1min. Slice in half and enjoy!