BEAN CHILLI MEALWORM BURRITO

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!

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Serves: 2-4 Burritos

Time: 30 mins

INGREDIENTS

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

Optional Toppings:

Cheddar

Lettuce

Avocado

Coriander

Lime Juice - 1 lime

Red Chillies

Plain Yoghurt / Soured Cream

METHOD

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!