Burrito

A fun burrito packed with nutrition and flavour! You can choose all the fillings below for your burrito, or just a few if you’re rushed for time (like the mince, beans and sour cream, yum!)

How to make this in 3 easy steps:

(for 3 servings)

Step 1 – Hydrate the mince

• First hydrate the mince by adding it to boiling water with 1 stock cube/pot (use double the amount of water than there is mince), then instantly reduce the heat to low and let it simmer for 20 minutes. 

• While the mince is cooking, finely chop your onion, garlic as well as cutting the peppers into thin long strips.
  

Step 2 – Pan fry

• Add the onions to a preheated pan with a little olive oil for about 3 minutes before adding the garlic for another 2-3 minutes.

• Add the mince (once hydrated then drained) and add in all the rest of the mince mix ingredients, except the tomato puree, add this in the last 2 minutes of cooking and stir well.

• In a separate pan you can heat oil and then add in your peppers and the seasoning.

• Keep both pans on medium heat, continually stirring both and the peppers should be ready in 5 minutes and the mince in 7-10 minutes until tender and flavoursome!
  

Step 3 – Prepare the rest of the fillings

• Beans: Drain almost all the water from the tin of beans, leaving a little as this adds to the flavour. Place your drained beans into a preheated pan with a little olive oil, paprika, garlic powder and salt as preferred.

• Guacamole: Finely chop the red onion, tomatoes and coriander and add to a large bowl. Cut your avocados in half, scoop out the avocado and place these in the same bowl. Add in the juice of your lime then sprinkle with salt as preferred. Mash everything together and that’s your guacamole done.

• Sour cream: Simply combine all the ingredients for the sour cream in a small bowl and stir for a few seconds until you get a luxurious cream.

• Now heat your burrito wrap in a pan so it’s golden on each side then place on a plate and add in the mince, beans, peppers, guacamole and top with the sour cream. Roll and you’re ready to go. Let your senses take you away in every bite! Store any remaining fillings in the fridge for up to 2 days in airtight containers.
  

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Ingredients

For 3 servings

Key ingredients: 3 Burrito/tortilla wraps For the mince: 100g of Pea Protein Mince (hydrate it first, see step 1) 1 Red onion, finely chopped  4 garlic cloves finely chopped 2 tablespoons of tomato paste 4 tablespoons of tomato puree 2 teaspoons of paprika 2 teaspoons of smokey bbq seasoning 1 teaspoon of garlic powder ½ teaspoon of ground pepper ¼ teaspoon of cayenne pepper (optional, this is spicy) 2 tablespoons of olive oil (one when heating the pan and another over the mince) Salt as preferred.

For the peppers: ½ a Red pepper ½ a Green pepper ½ teaspoon of paprika ½ teaspoon of garlic powder Salt as preferred. For the beans: 1 tin/carton of kidney beans (250g drained) ½ teaspoon of paprika 1 tablespoon of tomato puree Salt as preferred.

For the guacamole: 2 x Avocados 2 x Tomatoes finely chopped 1 Small red onion finely chopped 1 x Lime A small handful of coriander leaves finely chopped (optional) Salt & pepper to your preferred taste. For the sour cream: 3 x Tablespoons of low fat Greek yoghurt 1 x Tablespoon freshly squeezed juice from a lime ¼ Teaspoon of fine/ground dill Salt & pepper as preferred.

Pea Protein Mince

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