Former chef whips up some tasty pork burritos
We met Rebecca a few weeks ago at the start of the lockdown with her pesto recipe. Since then, the former chef has been cooking up a storm for her bubble of three adults, a growing teenage boy and a toddler. Here’s her recipe for tasty burritos which can be cooked in bulk and frozen for quick meals and snacks for hungry teenagers. Rebecca has used pork mince but she says any mince will do or you can take it out altogether and either add an extra tin of beans or use a tin or two of jack fruit . . .
1 large onion diced
5-6 garlic cloves
1 fresh chilli chopped (optional)
500g pork mince
2 tsp garlic powder
2 tsp smoked paprika
2 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
Pinch of salt
½ tsp ground black pepper
1 can of red kidney beans drained and rinsed
1 can corn kernels drained and rinsed
1 can chopped tomatoes (put some water in the tin swirl it around and use water in mince mix)
½ tin -100g la Morena chipotle sauce (optional)
Handful of fresh coriander chopped
1 cup grated cheese
12 soft tortillas
Sour cream to serve
• Brown onion, garlic and chilli. Then add mince and brown.
• Mix all dry spices in a bowl. Add spices and stir till combined.
• Add tomatoes, water from tin, beans, corn and chipotle sauce if using. Cook for about 10 minutes until the mixture thickens.
• Cool slightly and stir through fresh coriander. Cool some more.
• On a tortilla, place some cheese and some mince mix, fold in both sides first then roll over keeping the sides inside.
• Toast in a sandwich press and serve with sour cream.
Tips: Burritos can be frozen. Put a bit of baking paper around the burrito and then place in a zip-lock bag. To heat a frozen burrito, remove from bag and place on a plate. Microwave for 1½ minutes then turn and cook for a further one minute.
• This is a great snack for teenagers.
• Left over mince can be used for nachos.