Name: Burrito Samosas
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g maris piper potatoes (about 500g); 1 null red onion (finely chopped); 3 null garlic cloves (finely chopped); 1 null red chilli (finely chopped, seeds removed if preferred milder); 3 tbsp vegetable oil; 2 tsp smoked paprika; 1 tsp ground coriander; 2 tsp ground cumin; 1 can black beans (400g, drained); 1.5 tbsp tabasco; null null salt (to taste); 250 g cooked basmati rice; 1 null lime (juiced); 15 g fresh coriander (leaves, chopped); 100 g dairy free cheese (grated); 6 null corn tortillas; null null water (for sealing)

Instructions

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1

Peel the maris piper potatoes (500 g) and chop them into 1cm chunks. Put them into a medium saucepan and add just enough [water] to cover. Bring to the boil, then reduce heat to medium and simmer until cooked, about minutes (10). Drain the potatoes through a colander and set aside.
2

Meanwhile, peel and finely chop the onion (1 red) and cloves (3 garlic). Halve the pepper, remove stem and seeds, then finely chop. Remove the stem from the chilli (1 red), halve it lengthwise, remove seeds if preferred milder, then finely chop.
3

Heat vegetable oil (3 tbsp) in a large frying pan over medium heat. Add the chopped onion, garlic, and chilli and fry until soft, about minutes (10). Stir in the smoked paprika (2 tsp), ground coriander (1 tsp), ground cumin (2 tsp), tabasco (1 tbsp) and a pinch of [salt]. Add the cooked potatoes and stir for about minutes (10) until coated and slightly crisp. Drain the black beans (1 can) and add them to the pan, stirring until warmed through. Remove from heat and transfer the filling to a mixing bowl.
4

In a separate mixing bowl, fluff the cooked basmati rice (250 g) with a fork. Squeeze the juice from lime (1) over the rice, catching any pips. Scatter the fresh coriander (15 g) and a pinch of [salt] over the rice. Add tabasco (0.5 tsp) and stir everything together.
5

Preheat oven to 200°C. Take one of the tortillas (6 corn) and cut it into 5 equal-sized triangles, then trim the curved edge to create three straight sides. These smaller triangles will be used to seal the samosas. Lay out a whole tortilla on a clean surface. Place about one-fifth of the rice mixture in the center, followed by one-fifth of the dairy free cheese (100 g) and one-fifth of the potato filling. Shape the filling into a rough triangle. Place one of the small tortilla triangles on top and press down gently. Brush the edges of the large tortilla and the small triangle with [water] to act as glue. Fold the edges of the large tortilla inward to form a triangle shape, sealing well. Place the assembled samosa seam-side down on a baking tray lined with parchment paper. Repeat with remaining tortillas and filling. Bake for [20-25 minutes], until the samosas are crisp. Serve hot.