This week I made a bit of a faux pas – I thought I had got the ingredients for this buritto recipe when in fact, I had actually got the ingredients for a completely different (but similar) recipe! EPIC FAIL! Haha see… nobody is perfect!

Anyway! I managed to scrape together some pretty decent substitutes from my kitchen cupboards and use up a few of those gorgeous home made tortilla wraps in the process.

The recipe is from a fantastic cook book called Step by Step Cook’s Encyclopedia. (Thanks to my good friend Emma for treating me to this for my Birthday!) It’s jam packed full of great recipes & step by step pictures and let’s face it, it’s ALWAYS easier with pictures!

Here is what you will need to serve two people.

  • 1 tbsp Olive Oil
  • 1/2 Onion, finely chopped
  • 1 small Garlic Clove, finely chopped
  • 250g Lean Beef Mince
  • 1 1/2 Tomatoes, deseeded & chopped
  • 1/2 Red Pepper, deseeded & chopped
  • 400g Tin of Mixed Beans (Or a washed tin of Heinz baked beans in my case!)
  • 100ml Vegetable Stock
  • 1/2 tbsp Fresh Parsley (or 2 tsp Dried Parsley)
  • 4 Tortilla Wraps
  • 100ml Passata
  • 25g Cheddar Cheese, grated
  • 2 Spring Onions, sliced
  • Salt & Pepper

To Serve

  • Small pot of Sour Cream
  • Mixed Salad

First thing’s first – prep all your ingredients (slicing/dicing etc) as it will help you have a much clearer head when you start cooking. That way you won’t be fretting about chopping something when you should really be keeping an eye on your pan!

So! Now you’re all ready, heat a large non stick frying pan over a medium heat. Once hot, add in the oil and fry the onion & garlic until softened but not browned. Remove from the pan and set to one side.

Softening the Onions & GarlicAdd the beef mince to the hot pan and cook for a few minutes until brown, breaking apart as you go. Drain any fat/juices from the pan then return to the heat.

Add the onions & garlic back into the pan with the mince. Then stir in the tomatoes & red pepper and continue to cook over a low/medium heat for about 8-10 minutes.

Onto the Next Stage!Next up, add in the beans, vegetable stock & parsley. Season to taste with salt & pepper then leave to simmer, uncovered, for about 15-20 minutes until the sauce is really thick. Mash up the mixture as you go to break up the beans.

Meanwhile – preheat the oven to 200°C/Fan 180°C.

The Final Burrito Filling MixtureCover up the tortilla wraps in tin foil and pop into the oven for a few minutes to warm up – this will help make them more malleable and easier to work with.

Divide the mince mixture between the four wraps, roll them up and place them seam side down in a baking tray. Pour over the passata and sprinkle with the grated cheese.

Ready for the Oven!Place in the oven for about 20 minutes until the cheese on top is melted and the wraps are golden.

cooked & Ready to Devour!

Plated & Ready to Eat!Plate up and sprinkle over the sliced spring onions. Now they are ready to devour with a blob of sour cream and a big bowl of salad!

This one is another recipe that get’s the Mr’s approval. I think, if anything though, I would probably add a little heat into the mix next time. Maybe a fresh red chili chopped and thrown into the mince or perhaps some chili flakes. Just a little something to give it that extra kick!

Apart from that however, I thought it was delicious! And using up some of those home made tortilla wraps made them even more tasty. They are so much better than shop bought!

I hope you all enjoyed the post & I’ll catch you next time.

Miss KitchenMason


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