We love a good Chilli Con Carne to Sweetcorn Burrito and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The Nutritional Values table below is only for the dinner portion.
The Nutritional Values for the lunch portion are as follows; Serving Size: 632g KJ:3122.50 Kcal:746 Fat:33 Sat Fat:15 Carb: 70 Sugar: 24 Protein: 36 Salt: 5
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Paste(ContainsSulphites)
Mature Cheddar Cheese(ContainsMilk)
Super Soft Tortilla with Whole Wheat(ContainsCereals containing Gluten)
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice and a pinch of salt, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a large frying pan on high heat and add the beef mince. Cook, breaking it up with a wooden spoon, until browned, 4-5 mins. Meanwhile, halve the peppers and discard the core and seeds. Chop into small pieces. Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
Lower the heat to medium and stir the Mexican spice into the mince along with the chopped veggies. Cook, stirring, until the veggies start to soften, 4-5 mins, then pour in the water (see ingredients for amount), finely chopped tomatoes, tomato passata and red wine stock pot. Stir and bring to the boil, then reduce the heat and simmer until the mixture is thick and vegetables are cooked, 15-20 mins, stirring occasionally.
Meanwhile, zest the lime then chop into wedges. Pop the sour cream in a bowl and stir in the lime zest. Season with a pinch of salt and pepper.
When ready to serve, fluff up the rice with a fork and divide between bowls. Season the beef mixture to taste with salt and pepper if needed, then reserve 2 portions of the mixture - this is for your lunch burrito. Serve the remaining mixture on top of the rice and finish with a dollop of zesty sour cream (reserve half for your burritos!) and the lime wedges for squeezing over.
When you're ready to pack lunch, drain the sweetcorn in a sieve and grate the cheese. Stir the sweetcorn into the reserved chilli. Lay a wrap on a board and spread with a little reserved sour cream. Top with some spinach, chilli and cheese. Tuck in the ends and roll into a burrito. Wrap in foil and refrigerate. Repeat for the remaining wraps. Enjoy cold, or alternative heat up in a microwave until piping hot. TIP: Roll your burrito just before eating for maximum freshness.