During school days, my mum used to produce around 20 burritos in the space of 45 minutes! It was like magic! We would be starving after school and after she took 5 minutes raiding the fridge and using up all the leftovers, she would serve up these up to her 3 hungry kids (which by the way in those days, portion control was non-existent in our household!)
This is a great recipe to use up all the ‘old’ and ‘about to go off’ vegetables in your fridge. All it needs is some flavourings, a couple of tins of tomatoes and around 15 minutes to cook down!
In this particular recipe I opted for yellow peppers, green peppers, black beans, fresh baby spinach, aubergines and some onions. I then poured over 2 tins of chopped tomatoes, a big tablespoon of tomato puree and seasoned it up with the following:
1 Tablespoon of Ground Cumin Powder
1 Tablespoon of Garlic Powder
Salt and Pepper to taste
1 Tablespoon of Red Chilli Powder (Or even Paprika or Cayenne if you want a more milder flavour)
Once the mixture is all cooked down and the vegetables have been softened, you don’t even need to wait to cool down; You can literally put a few tablespoons of the mixture on a wholemeal or white fresh tortilla wrap, roll it up, and place it in a greased, oven-proof dish.
Sprinkle over some fresh mozzarella, or any cheese of your choice, bake it till its golden brown and finally serve it up with any of the following:
Sour Cream / Sour Cream and Chive dip
Salsa
Guacamole / Fresh Avocados
My dill and Yoghurt dip (Made with Full-fat Greek yoghurt, finely chopped garlic, fresh dil leaves, salt and pepper to taste)
Crème fraiche (Mixed with some finely chopped spring onions)
Tortilla Chips
Or make it a proper Mexican night with some Margaritas (For those over 18 of course… P.S I am not in school anymore!)
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