Pork, Black Bean and Cheese Burritos
with Lime and Coriander Rice
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
1
Steamed Lime & Coriander Basmati Rice
Not included in your delivery
150
Water for the Sauce
Utensils
Instructions
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!
