Chicken and Bean Burritos with Mexican Street Corn

I've been experimenting with Central American flavours ever since we visited Costa Rica last year. Burritos perhaps, are not Costa Rican, but I made these Chicken and Bean Burritos on a cold a dreary day when I'd quite happily have transported myself to a tropical beach. These are very easy and quick to make but I do warn you, the accompanying Mexican Street Corn are quite addictive!

Chicken and Bean Burritos and Mexican Street Corn

150g chicken, cooked and sliced
200g long-grain rice, cooked
400g mixed taco beans, in a tin
50g feta cheese, crumbed
1 bunch of coriander, leaves picked
1 avocado, sliced
90ml sour cream
100g salsa or fresh chopped tomato
6 large tortillas (I use corn but flour tortillas works just as well)

For the Corn
4 Corn on the Cob
60 ml mayonnaise
25g parmesan
1 tsp smoked paprika
salt and pepper
coriander to garnish


For the Burritos
1. Warm up mixed beans and then stir into the cooked rice.

2. Set out the tortillas and to each and the rice/bean mixture, cheese, coriander, avocado, sour cream and salsa. The fuller the better.

3. Fold up the tortilla into an envelope and then toast on each side. Wrap in foil to keep intact.

For the Mexican Street Corn
1. Cook the corn according to the instructions. Season with a little salt and lots of pepper.
2. While still warm spread each in mayonnaise and then roll in the grated parmesan.
3. Sprinkle with the smoked paprika and garnish with coriander leaves before serving.




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