Chilli burritos with tomato relish
- July 2009
- Serves 4
- Takes 15 min to make and 25 min to cook
This Mexican dish is great for sharing – so double the recipe to serve a crowd. Flour tortillas keep well in the freezer, so any leftovers from the burritos can be frozen.
- 44.5g (17.1g saturated)
- 60.6g (11.7g sugar)
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 2 tsp each ground cumin and ground coriander
- Good pinch of chilli flakes
- 500g beef mince
- 400g can pinto or kidney beans, rinsed and drained
- 300ml beef stock, hot
- 8 medium tomatoes, deseeded
- and chopped
- Glug of extra-virgin olive oil
- 1 tsp red wine vinegar
- 2 tbsp chopped fresh coriander
- 8 flour tortillas
- Grated Cheddar, sliced avocado and soured cream, to serve
- Heat the olive oil in a big frying pan over a gentle heat and fry the onion for 5 minutes until tender. Add the spices and mince and cook to brown all over, then add the beans and stock and simmer for 20 minutes.
- Mix the tomatoes with the extra-virgin olive oil, vinegar and coriander. Season and set aside. Foil-wrap the tortillas and warm in a low oven.
- Put the chilli in a serving bowl, place everything on the table and let everyone make their own burrito, adding cheese, avocado, soured cream and tomato relish to the chilli and wrapping it in a tortilla.
You can cook the chilli up to the end of step 1, then cool and freeze for up to 3 months. Defrost, then reheat; make the relish and serve with the accompaniments. Alternatively, flour tortillas keep well in the freezer, so any leftovers from the burritos can be frozen.
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