Mexican Burrito
with cucumber salad and lime yogurt
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
Ingredients
120 grams
British Beef Mince
1 unit(s)
Bell Pepper
100 grams
Feta Cheese
1 unit(s)
Onion
2 tbsp
Ground Cumin
1 carton(s)
Tomato Passata
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
1 pot(s)
Smoked Paprika
1 unit(s)
Lime
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Carrot
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
½ unit(s)
Cucumber
(May contain traces of: Celery)
1 bunch(es)
Coriander
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Preheat the oven to 200 degrees. Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the beef mince. Break it up with a wooden spoon. Cook stirring occasionally until browned, 3-5 mins. Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a press).
Add the onion to the beef and fry until softened and starting to colour, stirring often, 3-4 mins. Stir in the garlic, tomato puree, cumin and smoked paprika. Cook until fragrant, 2 mins. Pour in the passata and water (see ingredients for amount) and stir well. Bring to the boil, then reduce heat to simmer. Cook until thick and tomatoey, 10 mins. When ready, stir in half the coriander, season to taste and keep to one side.
Meanwhile, zest and halve the lime. Roughly chop the coriander (stalks and all). Halve the pepper and discard the core and seeds. Slice into thin strips. Trim and grate the carrot (no need to peel). Crumble the feta. Heat a splash of oil in another frying pan on high heat. Add the pepper and fry till soft, 5 mins, then remove from the heat. Lightly oil a large baking tray.
Lay a tortilla on a board. Spoon 2-3 tbsp of the mix down the middle of the tortilla (leaving some space at each end). Pop a few slices of pepper on top then sprinkle on some carrot. Before folding, pop a little crumbled feta inside (save some for the top!). Fold the two short ends in, over the top of the filling followed by the two longer sides, like wrapping a present!
Transfer the burrito your tray, folded side down. Repeat with the other tortillas - you will have enough filling for two each. Drizzle over a little more oil and gently rub over the top of the burritos. Crumble any remaining feta over the top and bake on the top shelf of the oven until lightly coloured and turning crispy, 15-20 mins.
Meanwhile, trim the cucumber, quarter lengthways, then chop widthways into small pieces. Pop in a bowl. Mix in the remaining coriander, a squeeze of lime, a drizzle of oil, salt and pepper to taste. In another bowl, mix the yogurt with half of the lime zest, salt and pepper. Serve the burritos with the yogurt and cucumber on the side. Enjoy!
