Chilli Bean Burritos With Corn Salsa

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, crushed
• 1 mild red chile, finely chopped
• 1 pinch cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 (400 g) cans chopped tomatoes
• 2 (400 g) cans kidney beans, drained and rinsed
• 1 lime, juice of
• 2 tablespoons coriander, chopped
• 8 tortillas
• plain yogurt, to serve
• 1 tablespoon olive oil
• 300 g frozen sweetcorn, thawed
• 1 celery rib, diced
• 4 spring onions, trimmed and finely chopped
• 14 cup coriander leaves
• 1 tablespoon lime juice
• 1 mild green chili, deseeded and finely chopped

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

olive oil, onion, celery, garlic, red chile, cayenne pepper, ground coriander, ground cumin, tomatoes, kidney beans, lime, coriander, tortillas, yogurt, olive oil, frozen sweetcorn, celery, spring onions, coriander leaves, lime juice, green chili

Taken from www.food.com/recipe/chilli-bean-burritos-with-corn-salsa-223684 (may not work)