Burritos!

Tonight the parents were out, and that leaves 6 teenagers to feed… So I made burritos! They were an absolute hit.

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I used the BBC Good Food recipe which you can find here (or at the bottom of this post).

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I heated up a tortilla wrap (wholemeal!) in the oven at 200C for around 30 secs – 1 minute, then filled with a bit of white rice, a little bit of the bean chilli, some homemade guacamole and salsa (recipe on my previous post here), and some shredded lettuce. I also had some dairy free cheese in the fridge so chucked some of that, grated, on.

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It was delicious, hearty food and although not the healthiest of meals, it was damn tasty so I say it’s fine as long as it’s everything in moderation!

Here’s the recipe:

Ingredients to serve 4:
1 tblsp veg oil
1 large carrot, chopped into small dice
1 large stick celery, chopped into small dice
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 red chilli (if using) finely chopped or 1/2-1tsp dried chilli flakes
1 tblsp tomato puree
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1 cinnamon stick, or piece of cassia bark
1 tsp smoked paprika
1 tsp soy sauce
1 400g can of chopped tomatoes
1 pepper, small dice
100g each dried kidney beans, aduki beans and black eye beans, or a 400g can of each, drained
Handful of chopped coriander leaves

Method:
1. If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli

2. Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins

3. Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.

4. Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.

5. Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.

6. Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

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