BEEF BURRITO

Gina: Mexican night is one of our favourite nights in my house. Even the kids love this little spicy number. Bang on the tunes and get cooking, this will be one you will repeat on the weekly!

Serves 4

Low-calorie spray oil

500g lean minced beef

1 tsp soy sauce

1 tsp paprika

1 tsp smoked paprika

½ tsp chilli flakes

1 tsp garlic powder

½ tsp chilli powder

1 tbsp hot sauce

½ x 400g tin of red kidney beans, drained

1 red pepper, deseeded and sliced

1 onion, sliced

1 x 400g tin refried beans

200g cooked rice

1 small tin of sweetcorn, drained

4 wholemeal wraps

30g cheddar cheese, grated Light sour cream

1 Start by making the filling. Heat up a wok with 4–5 sprays of oil and brown the mince, then add in the soy sauce, paprika, smoked paprika, chilli flakes, garlic powder, chilli powder and hot sauce.

2 Add in the kidney beans, stir well, then add in 100ml of water to loosen the mixture and create a small bit of sauce.

3 In a separate pan, fry off your pepper and onion until the onion is translucent and leave to one side.

4 Mix the rice (which must be recently cooked) with the sweetcorn and leave to one side.

5 Now it’s time to assemble your burritos. Warm the wraps for about a minute in the microwave to soften. Now lay them out, add a layer of refried beans down the centre of each one, then dollop on the mince mixture, a few spoonfuls of rice and sweetcorn, some pepper and onions, a sprinkle of cheese and a few dollops of light sour cream.

5 Hold the sides of the wrap and give all the ingredients a little shake to mix together, wrap that bad boy up and repeat with the remainder of the wraps and mixture. This will be so bursting with flavour, you’ll probably want a second one.