These burritos are bursting with flavour and texture – the beans in the chilli make them a great source of fibre, and the crispy mealworms are not only delicious, but high in protein, iron and fibre as well!
Serves: 2-4 Burritos
Dried Mealworms - 40g
Cumin & Paprika - 12g
Chipotle Mash - 20g
Mexican Spices - 10g
Pinto Beans - 1 tin
Kidney Beans - 1 tin
Chopped Tomatoes - 1 tin
Tomato Purée - 1 tbsp
Olive Oil - 2 tbsp
Red Onion - 1
Garlic - 2 cloves
Tortillas - 4
Lime Juice - 1 lime
Plain Yoghurt / Soured Cream
1. MAKE THE CHILLI | 15 mins
Pre-heat oven to 170C/150C fan/gas 3 for roasting later.
For the chilli: dice the onion and garlic. Heat a tablespoon of olive oil in a saucepan on medium heat and fry the onion and garlic until cooked.
Add in the chopped tomatoes, tinned beans, tomato purée, chipotle mash and the cumin and paprika spice mix. Cover with a lid and leave to simmer for 15 minutes stirring occasionally.
2. ROAST THE MEALWORMS | 5 mins
In a mixing bowl add the mealworms and olive oil, stir to coat the worms. Add to that the Mexican spice rub and gently mix to coat in the seasoning.
Spread evenly on a baking tray and roast in the oven for 5 minutes.
3. FINISH CHILLI | 5 mins
Remove the lid from the chilli pan, and allow the sauce to simmer and reduce to thicken.
When the chilli is reduced check the flavour and season with salt and pepper to taste.
Warm your tortillas in the oven for a couple of minutes to prep for final step.
4. FILL TORTILLAS & SERVE | 5 mins
To assemble: add a heaped spoon of the bean chilli to the centre of the tortilla, top with a large spoon of roasted mealworms – and add your style with the optional toppings, we went all out!
Roll tightly, remembering to seal in the ends, slice in half and get munching!