2 tsp smoked paprika
2 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
Pinch of salt
½ tsp ground black pepper
1 can of
red kidney beans drained and rinsed
1 can corn kernels drained and rinsed
1 can chopped tomatoes (put some water in the tin swirl it around and use water in mince mix)
½ tin -100g la Morena chipotle sauce (optional)
Handful of fresh coriander chopped
1 cup grated cheese
12 soft tortillas
Sour cream to serve
• Brown onion, garlic and chilli. Then add mince and brown.
• Mix all dry spices in a bowl. Add spices and stir till combined.
• Add tomatoes, water from tin, beans, corn and chipotle sauce if using. Cook for about 10 minutes until the mixture thickens.
• Cool slightly and stir through fresh coriander. Cool some more.
• On a tortilla, place some cheese and some mince mix, fold in both sides first then roll over keeping the sides inside.
• Toast in a sandwich press and serve with sour cream.
: Burritos can be frozen. Put a bit of baking paper around the burrito and then place in a zip-lock bag. To heat a frozen burrito, remove from bag and place on a plate. Microwave for 1½ minutes then turn and cook for a further one minute.
• This is a great snack for teenagers.
• Left over mince can be used for nachos.
