Sticky chilli beef burritos with lime mayoÂ
Instructions for 2 portions:
Time: 20 minutes
Ingredients:
- 1 tsp ground cumin
- 80g natural yoghurt
- 2 tsp ground smoked paprika
- 1 tsp dried chilli flakes
- 6 plain tortillas
- 80g brown rice
- 250g British beef mince
- 25g honey
- 1 gem lettuce
- 40g cheddar cheese
- 1 lime
- 1 tomato
You’ll also need: olive oil, pepper, salt, vegetable oil
Method:
1. Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 15-20 min or until it’s tender with a slight bite. Once cooked, drain, return it to the pot and keep covered until serving.
2. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the beef mince with a generous pinch of salt and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go.
3. While the mince is cooking, chop the tomato finely. Chop the lime in half. Combine the juice of 1/2 lime with the natural yoghurt and a drizzle of olive oil in a small bowl. Season with a pinch of salt and pepper – this is your lime yoghurt.
4. Once the beef is browned, reduce the heat to medium-high and add the ground smoked paprika, ground cumin and chilli flakes (can’t handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant.
Add the honey and cook for 2-3 min or until the beef becomes crispy, sticky and cooked through (no pink meat!) – this is your sticky chilli beef mince.
5. Add the tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through.
6. Wash the gem lettuce, then pat it dry with kitchen paper and shred it finely. Grate the cheddar cheese.
7. Cut the remaining lime into wedges. Fluff the brown rice with a fork and season with a pinch of salt. Build your own burritos by layering up a warmed tortilla with some brown rice, a spoonful of chopped tomato and shredded lettuce and a dollop of the sticky chilli beef mince. Sprinkle over some grated cheese and a drizzle of lime yoghurt, then roll your burritos up tightly. Garnish with a lime wedge.Â
Garlic and coriander butter chicken burritos
Instructions for 2 portions
Time: 30 minutes
Ingredients:
- 32g tomato paste
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 vegetable stock mix
- 80g natural yoghurt
- 250g British diced chicken thigh
- 100g basmati rice
- 4 plain tortillas
- 15g ginger & garlic paste
- 1 cardamom pod
- 10g coriander
- 80g spinach
- 1 shallot
- 1 garlic clove
You’ll also need: pepper, salt, vegetable oil, butter, water
Method:
1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air. Add your basmati rice, cardamom pod and 250ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered.
2. Add your diced chicken thigh to a bowl with half your garam masala, half your curry powder and half your natural yoghurt (save the rest for later!). Season with a generous pinch of salt and pepper and give everything a good mix up.
Add the marinated chicken to a baking paper-lined tray (or two!) and place in the oven for 12-15 min or until the chicken is cooked through (no pink meat!) and starting to char – this is your tandoori chicken.
3. While the chicken is cooking, peel and finely slice your shallot. Peel and finely chop (or grate) your garlic. Chop your coriander finely, including the stalks. Add the chopped garlic and half the chopped coriander (you’ll use the rest later!) to a small bowl with a large knob of butter and mix it all together – this is your garlic & coriander butter.
4. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat and boil half a kettle. Once hot, add the sliced shallot with a pinch of salt and cook for 3-4 min or until beginning to soften. Dissolve your vegetable stock mix and tomato paste in 200ml boiled water – this is your tomato stock. Wash your spinach and pat it dry with kitchen paper.
5. Once softened, add your ginger & garlic paste, remaining garam masala and remaining curry powder to the pan and cook for a further 1 min or until fragrant. Once fragrant, add the tomato stock and cook for 4-5 min or until the sauce has thickened.
Once thickened, remove the pan from the heat and stir through the remaining natural yoghurt, tandoori chicken (reserve the tray) and remaining chopped coriander – this is your butter chicken curry.
6. To make the perfect burrito, top each tortilla with some spinach, cardamom rice and butter chicken curry, fold the sides of each tortilla in and wrap the bottom of the tortilla over the filling, tucking it in tightly.
Roll the tortilla until you’re left with a burrito – these are your butter chicken burritos.
Tip: Go light on the filling on your first one so that you don’t overfill the burritos!
7. Add the butter chicken burritos to the reserved baking tray[s] and put in the oven for 6-8 min or until lightly browned and crisp. Once browned, remove the tray from the oven and spread the garlic & coriander butter over the burritos – these are your garlic & coriander butter chicken thigh burritos.
Slice the garlic & coriander butter chicken thigh burritos in half and serve Tip: Watch out for any cardamom pods!Â
Plant-based squash and refried bean burritos
Instructions for 2 portions
Ingredients: 35 minutes
Ingredients:
- 160g butternut squash cubes
- 100g smashed avocado
- 390g black beans
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 100g white long grain rice
- 40g mature cheddar style block
- 4 plain tortillas
- 20g chipotle paste
- 5g coriander
- 1 spring onion
- 1 garlic clove
- 8ml soy sauce
- 1 lime
You’ll also need: olive oil, pepper, salt, sugar
Method:
1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6. Add the butternut squash cubes to a tray with the smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Give it a good mix up and put the tray in the oven for 20-25 min or until the butternut sqaush is tender.
2. Add the white long grain rice to a pot with a lid with 175ml [350ml] cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside (lid on) to steam until serving.
3. Meanwhile, peel and finely chop (or grate) the garlic. Drain and rinse the black beans.
4. Heat a separate pot with a drizzle of olive oil over a medium heat. Once hot, add the drained black beans, ground cumin and chopped garlic and cook for 1-2 min or until fragrant.
Once fragrant, add the soy sauce, juice of 1/2 lime and a splash of water and mash until smooth – these are your refried beans.
5. Add the chipotle paste (can’t handle the heat? Go easy) to a small bowl with the juice of the remaining lime and a pinch of sugar – this is your zingy chipotle dressing. Grate the cheddar flavour block.
6. Once the butternut squash is almost done, add the tortillas to a tray and put the tray in the oven for 1-2 min or until warmed through
Chop the coriander finely, including the stalks. Trim then finely slice the spring onion. Stir the chopped coriander and sliced spring onion through the cooked rice – this is your coriander rice.
7. Top half of each warmed tortilla with some coriander rice, refried beans, roasted butternut squash, guacamole and grated cheeze. Drizzle over the zingy chipotle dressing.
Tip: Go light on the filling on your first one so that you don’t overfill the burritos!
To make the perfect burrito, fold the sides of each tortilla in and wrap the tortilla over the filling, tucking it in tightly. Roll the tortilla until you’re left with a burrito – these are your butternut squash & refried bean burritos. Wrap the burritos in tin foil to hold everything together, then slice in half, and enjoy.
