Raid-the-fridge bur­ri­tos


Serves 4 (1½ bur­ri­tos per per­son) Prep 30 mins Cook 30 mins £1.10 a por­tion 878 kcals, 28g fat, 10g sat. fat, 13g sugar

1 tbsp veg­etable oil 1 red or white onion, or 4 spring onions,

chopped 400g mixed veg of your choice (we used

car­rots, red pep­per and sweet­corn) 200g left­over chicken, ham, beef or

pork, chopped into small chunks 2 x 250g packs ready-cooked lime

& co­rian­der rice 400g can red kid­ney beans in

chilli sauce 1 av­o­cado, chopped 6 large wraps 100g grated ched­dar 1 egg, beaten soured cream, to serve (op­tional)

Heat the oil in a large pan. Add the onion and cook for 5 mins un­til soft, then add your cho­sen veg­gies and con­tinue cook­ing for an­other 5-10 mins or un­til ten­der. Add the left­over meat, the rice and beans, along with the sauce from the can. Stir ev­ery­thing to­gether and cook for 5 mins un­til pip­ing hot.

Heat an­other fry­ing pan, or a grid­dle pan, un­til hot, and heat oven to 140C/120C fan/ gas 2. Now as­sem­ble the bur­ri­tos. Warm a wrap for 10 secs on the hot pan ( keep the pan hot, you’ll need to use it again). Pile roughly a sixth of the rice mix­ture onto the cen­tre of the wrap. Top with a lit­tle av­o­cado and some cheese, then brush beaten egg around the edge. Fold the ends over the fill­ing, then fold in the sides, like an en­ve­lope. Flat­ten a lit­tle to a par­cel, then place, seam-side down, in the hot pan. Cook for 2 mins un­til the un­der­side has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.

Keep the bur­rito warm in the oven while you con­tinue as­sem­bling and cook­ing the re­main­ing bur­ri­tos. Serve them with some soured cream, if you like.

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