SPICY BEAN BURRITO

LEFTOVER roast pork or chicken? Here's a great budget recipe for using leftover meat which you'll enjoy. 

This spicy burrito is easy to make and the results are spectacular. If you are a vegetarian, omit meat, and this can be made in no time. 

You can buy a ready made chilli spice mix to make things easier. Here's what the burrito looked like inside. 

We wanted to use up some leftover pork and the burrito was a great way to do this in a different way, giving it a new lease of life. 

If you don't have any leftover meat, you could fry off some chicken fillets or pork tenderloin as these cook quickly and mix this into the fried vegetables and spice mix before adding the chopped tomatoes and beans.
Here's our recipe:

SPICY BURRITO

Ingredients

Leftover pork or chicken

1 large can of chopped tomatoes

1 large tin of (drained) black turtle beans (or mixed beans)

2 large onions, sliced

2 cloves garlic, minced

2 red/green peppers
150g field mushrooms
tortilla wraps
cheddar cheese
chopped spring onions

SPICE MIX

2 bay leaves

1 tsp chilli flakes (use chipotle chillies if you have them)

2 tsp ground cumin

1 tbsp paprika (use smoked paprika if you have any)

1/4 tsp ground cinnamon

1/2 tsp ground coriander

1 tsp oregano

1/2 tsp cayenne pepper 

1/2 tsp black pepper

1/2 tsp salt

TO FINISH

salt to taste

cornflour to thicken
*

Brown the onion in the frying pan then add the sliced pepper. Cook until soft then add the garlic and stir for a minute or two. Add the spice mix and fry gently for a minute or two. Place this mixture into a saucepan.

Fry the sliced mushrooms, adding a little salt and pepper as you do before adding to the saucepan.

If you are using chicken or pork fillets, sprinkle with salt and pepper and brown these for a couple of minutes before adding to the saucepan. If you are using leftover chicken or pork, shred or slice then add to the saucepan.

Add the beans and tomatoes to the saucepan and top with enough water to cover everything. Bring to the boil and heat gently for 5 minutes.

Thicken the sauce with a little cornflour then remove some of the sauce from the vegetables/meat for pouring around the burritos.

Place a couple of spoonfuls of sauce into the bottom of an ovenproof dish.

Divide mixture between tortillas and roll up. We found two burritos fitted perfectly into a small oblong dish measuring 24 x 16cm.

Place a little more sauce on top of the burrito and top with grated cheddar cheese (or a mix of cheese such as cheddar and gruyere).

Cover the dish completely with kitchen foil and cook for half an hour at 180ºC. Remove the foil and continue cooking until browned - approx 10 minutes. 

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