One of the most popular recipes on A Wee Bit of Cooking is for sweet potato and blackbean burritos. For good reason too – they are remarkably good. Even David adores them and he very, very rarely goes wild for vegetarian food.
Recently, I decided to stray from our usual tomato based salsa and experiment with a corn based recipe instead. Very glad I did. This sweetcorn salsa has a vibrancy in both colour and taste that suits the creamy sweet potatoes and beans perfectly.
A great dish just made better.
(serves 2 generously)
1 cup of frozen sweetcorn kernels
1 stick of celery
1/2 green pepper
1/4 red onion
1 green chilli
Juice of 1 lime
Handful of coriander
- Toss frozen sweetcorn kernels in a non-stick pan over a medium-high heat until defrosted and slightly coloured.
- Finely chop the celery, pepper, onion, chilli and coriander.
- Toss all the ingredients together with the lime juice. Leave for 30 minutes to let the flavours mingle then serve with sweet potato and black bean burritos.