Pan-Fried Cheesy Mini Sausage Burritos and Wedges
with Baby Leaf Salad, Crispy Tortilla Wraps and Black Beans
- Sulphites
- Milk
- Wheat
- Cereals containing gluten
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the burritos and wedges in the oven, then all you need to do is make the sauce. You're set for a fabulous dinner!
Ingredients
450 grams
Potatoes
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
30 grams
Tomato Puree
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Intense™ Tomato
1 carton(s)
Black Beans
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
20 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, grate the cheese.
Drain and rinse the black beans in a sieve.
Cut the tomato into 2cm chunks.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Drain and rinse the beans in a sieve.
Add the tomato puree and Mexican style spice mix to the pan and fry 1 min.
Stir in the sugar and water for the sauce (see pantry for both amounts). Add the beans to the pan and roughly mash half of them using a potato masher or the back of a fork.
Season with salt and pepper and simmer, 3-4 mins.
Lay the tortillas on a board (3 per person), spoon the sausage and bean filling down the centre of each. Top with the cheese, then roll them up to enclose the filling.
Heat a drizzle of oil in a large frying pan on medium-high heat. When the pan is hot, carefully lay in the mini burritos. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed. Lightly press down on the burritos with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time.
Share the crispy sausage and bean burritos between your serving plates.
Serve the wedges and baby leaves alongside. Drizzle the balsamic glaze and some oil the baby leaves to finish.
