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Pork, Black Bean and Cheese Burritos

Pork, Black Bean and Cheese Burritos

with Lime and Coriander Rice

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Allergens:MilkCereals containing gluten

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.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Pork Mince

1 pack(s)

Black Beans

1 sachet(s)

Mexican Spice

1 sachet(s)

Tomato Puree

10 grams

Chicken Stock Paste

1 sachet(s)

BBQ Sauce

30 grams

Mature Cheddar Cheese

(ContainsMilk)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

1 pack(s)

Steamed Lime & Coriander Basmati Rice

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3626 kJ
Energy (kcal)867 kcal
Fat34.0 g
of which saturates15.0 g
Carbohydrate93 g
of which sugars7.0 g
Protein42 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Spoon
Bowl
Potato Masher
Measuring Cups
Grater
Baking Tray
Plate
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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

5

a) Heat the rice according to pack instructions.

6

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!