This is one of those brilliant comfort food dishes that you can make ahead and let it sit in the fridge for a couple of days. This also freezes brilliantly.
The original version of this dish was really meat heavy, so I tweaked it to add more vegetables to make it a bit healthier. Even with less meat it’s still really satisfying.
Serves 6
Ingredients
250 Grams Minced beef
100 Grams Mushrooms
1 Onion
1 Red pepper
400 Gram Can refried beans (these are really expensive, so usually I blitz a can of kidney beans along with a few àtablespoons of vegetable stock in a blender, which costs about a third of the price
2 x 400 Gram Cans of chopped tomatoes
100 Ml Vegetable stock
150 Grams Sweetcorn
125 Grams Black olives
1Tsp Ground Cumin
1Tsp Chilli flakes
1Tsp Salt
3 Cloves of garlic (minced)
1Tbsp Tomato Puree
Handful of chopped coriander
150 Grams Grated cheese (I used cheddar because this is what I had, but you can use which ever cheese you prefer)
6 Flour tortillas
Method
- Fry the minced beef, and when brown add the chopped onions, peppers, tomato puree and mushrooms, cook until tender.
- Add the beans, sweetcorn, olives, chopped tomatoes, vegetable stock, salt, chilli flakes, garlic and cumin
- Simmer over a medium heat for 15-20 minutes, until this mixture has thickened
- Preheat your oven to 200 degrees, and line an 8 inch spring form cake tin with parchment paper
- When the burrito mixture has thickened add the chopped coriander and check the seasoning
- Put enough burrito mix to cover a thin layer in the base of the tin. Add a tortilla and top with another layer of the burrito mix and sprinkle with grated cheese.
- Continue until you have used up all the mix and cheese. Bake for 30 minutes, and allow to sit in the tin for another 10 minutes before cutting. Serve with sour cream and salad
Seaneen's Sunnyside Kitchen 