It’s January and for a lot of people, myself included, that means short rations and making what little money you have left after the holiday period stretch as far as possible. This recipe uses very cheap ingredients that you’re likely to have lying around in your larder, store cupboard or pantry.
You will need:
2 cans red kidney beans, drained and rinsed
4 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tin chopped tomatoes, drained (can be substituted for chopped cherry tomatoes)
1 red onion, grated (can be substituted for grated brown onion or finely chopped spring onions)
40g chopped pickled jalapenos (can be substituted for 2 chopped fresh chilis)
200g of mature cheddar, grated (can be substituted for pre-grated cheddar)
1 250g packet of cooked brown rice (can be substituted for 250g of any type of cooked rice)
8 Wholemeal tortilla wraps (can be substituted for any type of wrap)
Method:
1. In a large bowl, using a fork or potato masher, mash the kidney beans with the spices until fairly smooth.
2. Add in the remainder of the ingredients and stir until combined.
3. Add a good sized portion to the top half of a tortilla, fold in both sides and then the top of the tortilla before rolling from the top down. Roll them as tightly as possible, tucking in any escaped filling as you go.
4. Wrap each burrito in foil and put in a 150° pre-heated oven for about 10 minutes, until steaming hot throughout.
Notes:
Wrapping them in foil prior to baking means that, not only are they great to eat straight out the oven, these are great to take as a packed lunch or as part of a picnic, put them in a thermal lunch pack and they’ll stay warm for hours. If you want to keep these to use at a later date skip part 4 and simply wrap them in foil, or alternatively cling film if to be heated in the microwave, and freeze.
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