Mini Burritos Recipe

Open in Supper to scale servings and turn this into a grocery list.

Steps

1. Step 1

   Use a 9cm diameter cookie cutter to cut 30 mini tortillas from the 6 large tortillas (you should get 5 from each tortilla). Put to one side while you make the beef.

2. Step 2

   Heat a large frying pan over a high heat and add the minced beef, salt and pepper.

3. Step 3

   Fry for 5-6 minutes, stirring and breaking up any large chunks of beef as you go, until the beef is browned.

4. Step 4

   Add the garlic, fajita seasoning, smoked paprika, tomato puree and crumbled stock cube and stir together. Cook for a further 2 minutes.

5. Step 5

   Move the minced beef to one side of the pan and add the tinned kidney beans to the space.

6. Step 6

   Give them a bit of a squish with the back of a wooden spoon to break them up. Some lumps are fine, but we don’t want whole kidney beans.

7. Step 7

   Stir everything together and cook for a further 3-4 minutes, until everything is hot and you have a thick mixture, then turn off the heat.

8. Step 8

   Now it’s time to fill the mini burritos.

9. Step 9

   Take one of the mini tortillas and place on a small square of foil.

10. Step 10

    In the centre of the tortilla, add a rounded teaspoon of the minced beef mixture, a teaspoon of the Mexican rice, two pieces of the chopped cherry tomato, ½ tsp of sour cream and a pinch each of spring onions (scallions) and cheese.

11. Step 11

    Roll up the tortilla, then wrap in the foil tightly and twist the ends. Its a little messy but the foil holds everything together. Place on a tray and repeat with the remaining burritos.

12. Step 12

    Serve immediately or see the notes for the make ahead instructions.

Interactive, hands-free timers are available in the Supper app.