Serves 3-4.
For the burritos:
- 500g of beef mince
- 1 onion – chopped
- 1 clove of garlic – finely sliced
- 2 teaspoons of chili powder
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 1 can of mexican style beans – drained
- 1 small tin of sweetcorn – drained
- 6-8 flour tortillas
- 1 lettuce – shredded
- Some grated cheese
For the enchilada sauce:
- 1 tablespoon of vegetable oil
- 2 tablespoons of self-rising flour
- 1 heaped teaspoon of chilli powder
- 1 can of tinned tomatoes
- Dash of water
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion salt
- Salt and pepper to taste
Start by putting the enchilada sauce on to cook. To do this, mix together all of the ingredients in a pan and then bring to the boil and then reduce the temperature to let it gently simmer. Stir it occasionally.
In a large skillet or frying pan over a medium heat add a little oil and then add in the beef mince, onion and garlic. Fry the mixture, stirring regularly, until the meat has browned off. Add the chilli powder, oregano, cumin, salt, and pepper. Simmer for 5-10 minutes before adding in half of the enchilada sauce, the beans and the sweetcorn. Simmer for another 10 minutes, adding some water if it starts getting dry.
To serve, heat up the tortillas and serve up the pan of burrito mix straight to the table along with a plate of grated cheese and the sliced lettuce and the remaining enchilada sauce. Great with a glass or two of red! A fun meal as people can add as little or as much of each ingredient to their own burrito.
0 Comments.