Pork, Black Bean and Cheese Burritos

Name: Pork, Black Bean and Cheese Burritos with Lime and Coriander Rice
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 British Pork Mince; 1 Black Beans; 1 Mexican Style Spice Mix; 30 Tomato Puree; 10 Chicken Stock Paste; 32 BBQ Sauce; 30 Mature Cheddar Cheese; 4 Super Soft Tortillas with Whole Wheat; 1 Steamed Lime & Coriander Basmati Rice; 150 Water for the Sauce

with Lime and Coriander Rice

Mimi MorleyPublished on May 26, 2021

Get 50% off 1st box + free snacks for life!

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

Black Beans

Mexican Style Spice Mix

Tomato Puree

Chicken Stock Paste

BBQ Sauce

Mature Cheddar Cheese

(Contains: Milk)

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Steamed Lime & Coriander Basmati Rice

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)867 kcal

Energy (kJ)3626 kJ

Fat34 g

of which saturates15 g

Carbohydrate93 g

of which sugars7 g

Protein42 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Spoon

•Grill Pan

•Potato Masher

•Measuring Cups

•Grater

•Baking Tray

•Plate

•Aluminum Foil

Cooking Instructions and Tips

a) Heat your oven to 200°C. b) Heat a large frying pan on high heat with a drizzle of oil. Once hot, add the pork mince and fry, using a spoon to break up the mince. Cook until golden brown all over, 3-4 mins. IMPORTANT: Wash your hands after handling raw mince. c) Drain and rinse the black beans, pop half of them into a bowl and roughly mash them with the back of a fork or a potato masher.

a) Add the Mexican spice and tomato puree to the pork and cook, stirring, for 1 min. b) Add the water (see ingredients for amounts) and the chicken stock paste, BBQ sauce and the whole and mashed beans with salt and pepper to taste. c) Bring to a simmer and cook, stirring regularly, until thickened, 6-8 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the cheese coarsely and set aside.

a) Lay the tortilla wraps on a baking tray and pop in the oven until warmed through, 3-4 mins.

a) Heat the rice according to pack instructions.

a) Lay a warmed tortilla wrap in the middle of a wide piece of foil. b) Add a quarter of the rice in a line down the middle, followed by a quarter of the pork mixture and a quarter of the cheese. c) Wrap them tightly up in the foil. You can serve these as wraps without the foil if you prefer. Enjoy!