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Smokey Burritos

Smokey Burritos

with Chipotle Sour Cream Dressing

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The New Year may be a time of change, but some things will always remain. Our Head Chef’s love of all things Mexican shows no sign of stopping and this cheeky little burrito is his latest love. One of the star ingredients in tonight’s recipe is some wonderfully smokey chipotle from our friends at Luchito. Stir it through the sour cream and add a healthy dollop at the end. Check out www.gran.luchito.co.uk/ for some more fab recipes. Arriba!

Tags:SpicyVeggie
Allergens:Cereals containing glutenMilk

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
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

2 unit(s)

Portobello Mushroom

2 unit(s)

Potato

1 unit(s)

Green Pepper

2 unit(s)

Mature Cheddar Cheese

(ContainsMilk)

2 unit(s)

Sour Cream

(ContainsMilk)

1 tsp

Coriander

1 unit(s)

Luchito Chipotle

2 unit(s)

Baby Gem Lettuce

2 tsp

Vine Tomatoes

unit(s)

Smoked Paprika

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2568.976 kJ
Energy (kcal)614 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate80 g
of which sugars0.0 g
Protein21 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Frying Pan
Pan
Instructionsarrow up iconarrow up icon
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1

Boil a large pot of water with ½ tsp of salt for your potatoes. Scrub the potatoes under water and chop them into (roughly) 2cm cubes. Turn the heat down to a very gentle boil and cook the potatoes until soft enough to eat. Drain and keep them to the side.

2

Remove the core from the pepper & chop into (roughly) 2cm chunks. Chop the tomatoes in half and remove (and discard) the squidgy bit with a little spoon. Chop the tomato into tiny (less than a centimetre!) chunks. Very, very finely chop the gem lettuce widthways.

3

Use your fingers to peel the outer layer from the portobello mushroom. Chop the mushroom into (roughly) 2cm cubes. Heat 1 tbsp of olive oil in a frying pan on med-high heat until hot. Cook the cubes for 3-4 mins, add the smoked paprika in the last minute then remove to a plate for later.

4

Add a couple tsps olive oil to the pan and get it nice & hot. Cook the green pepper for a few mins before adding the mushroom and potatoes. Turn off the heat, chop a couple of tbsps of coriander & stir it through the mixture. Taste for seasoning & add a bit of salt & pepper if necessary.

5

Lay a tortilla on your work surface & put a small pile of ingredients at one end. Grate over a bit of cheddar and sprinkle ½ tbsp of your chopped tomato. Fold the tortilla inwards from the sides and then roll it up to create a neat parcel. Repeat for each of the tortillas, using up all your ingredients (except your tomato & lettuce side salad!)

6

Heat the frying pan on high heat & lay each parcel in with the fold facing downwards. Lightly toast each side until golden brown.

7

Mix a bit of Luchito into a few tbsps of sour cream. Taste it & keep adding until it’s just right. Be careful - it’s a bit spicy!

8

Serve with the lettuce and a good dollop of smokey chipotle sour cream