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Cheesy beef and chipotle burritos
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1 tbsp sunflower oil
1 onion, chopped
1 clove garlic, chopped
400g lean beef mince
350g tub fresh essential Waitrose Tomato and Chilli Sauce
400g can essential Waitrose Red Kidney Beans, drained and rinsed
1 tbsp chipotle paste
2 tbsp roughly chopped coriander
100g Anchor Mature Cheddar, coarsely grated
4 essential Waitrose Large Tortilla Wraps
1. Preheat the oven to 220ºC, gas mark 7. Heat the oil in a large frying pan and cook the onion and garlic for 5 minutes until beginning to soften, then add the beef and cook for a further 5 minutes.
2. Stir in the sauce, beans and chipotle paste and cook gently for 5–10 minutes until the meat is tender and the mixture is piping hot. Stir in the coriander.
3. Spoon a quarter of the beef mixture onto the centre of each tortilla and divide half of the Cheddar between them. Tuck in the edges then roll up to form neat parcels.
4. Transfer to a heatproof dish and scatter over the remaining Cheddar. Bake for 10 minutes until golden.
Typical values per serving:
6.5g fibre 37.2g protein
This recipe was first published in March 2014.
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