43403 ORIO FRE P0155 - Kitchen Tales · PDF file1 red pepper, deseeded and thinlysliced 1 tsp...

FOOD ON THE MOVE 155 Brilliant burritos Makes 8 The new sandwich! Perfect for popping into the microwave at work for a filling lunch. Or for those days when you need something fast and tasty to keep everyone going, simply wrap in foil and warm through in a hot oven. 2 tbsp sunflower oil 1 medium onion, roughly chopped 1 yellow pepper, deseeded and thinly sliced 1 red pepper, deseeded and thinly sliced 1 tsp hot chilli powder 2 tsp plain flour 200ml cold water 400g can chopped tomatoes 400g can red kidney beans, drained and rinsed 1 tsp caster sugar freshly squeezed juice of ½ lime 2 tbsp freshly chopped coriander (or 2 tbsp frozen coriander) 8 flour wraps or tortillas 200g mature Cheddar cheese, coarsely grated flaked sea salt freshly ground black pepper Pour the oil into a large non-stick frying pan and place over a medium- high heat. Fry the onion and peppers for 10 minutes until well softened and the onion is beginning to brown, stirring regularly. Stir in the chilli powder and cook for one minute. Sprinkle over the flour and stir well. Gradually add the water, stirring constantly, then add the tomatoes, kidney beans and sugar. Bring to a gentle simmer and cook for 15 minutes over a medium-low heat, until the sauce is thick and glossy. Remove from the heat, stir in the lime juice and coriander. Season with salt and plenty of freshly ground black pepper. Leave to cool. Place one of the flour tortillas on a chopping board. Spoon an eighth of the bean mixture onto one side of the tortilla in a large pile. Scatter with an eighth of the cheese. Fold up the bottom of the tortilla almost over the filling and then the top over that. Roll up from the filled side. Turn over to prevent the burrito from unwrapping. If eating now, put on heatproof plates and cook one at a time in the microwave on HIGH for 45–60 seconds until the beans are hot and the cheese melts. Serve warm. Alternatively, put the burritos on a baking tray, cover loosely with foil and place in a preheated oven at 190°C/Fan 170°C/Gas 5 for 15–20 minutes until hot throughout.

Upload
phungnguyet
Category

Documents
view
216
download
0

Embed Size (px):

Transcript of 43403 ORIO FRE P0155 - Kitchen Tales · PDF file1 red pepper, deseeded and thinlysliced 1 tsp...

Page 1: 43403 ORIO FRE P0155 - Kitchen Tales · PDF file1 red pepper, deseeded and thinlysliced 1 tsp hot chilli powder 2 tsp plain ﬂour ... Stir in the chilli powder and cook for one minute

FOOD ON THE MOVE 155

Brilliant burritosMakes 8

The new sandwich! Perfect for popping into the microwave at workfor a filling lunch. Or for those days when you need something fast andtasty to keep everyone going, simply wrap in foil and warm through ina hot oven.

2 tbsp sunflower oil1 medium onion, roughlychopped

1 yellow pepper, deseededand thinly sliced

1 red pepper, deseeded andthinly sliced

1 tsp hot chilli powder2 tsp plain flour200ml cold water400g can chopped tomatoes

400g can red kidney beans,drained and rinsed

1 tsp caster sugarfreshly squeezed juice of ½ lime2 tbsp freshly chopped coriander(or 2 tbsp frozen coriander)

8 flour wraps or tortillas200g mature Cheddar cheese,coarsely grated

flaked sea saltfreshly ground black pepper

Pour the oil into a large non-stick frying pan and place over a medium-high heat. Fry the onion and peppers for 10 minutes until well softenedand the onion is beginning to brown, stirring regularly. Stir in the chillipowder and cook for one minute. Sprinkle over the flour and stir well.

Gradually add the water, stirring constantly, then add the tomatoes,kidney beans and sugar. Bring to a gentle simmer and cook for 15minutes over a medium-low heat, until the sauce is thick and glossy.Remove from the heat, stir in the lime juice and coriander. Season withsalt and plenty of freshly ground black pepper. Leave to cool.

Place one of the flour tortillas on a chopping board. Spoon an eighthof the bean mixture onto one side of the tortilla in a large pile. Scatterwith an eighth of the cheese. Fold up the bottom of the tortilla almostover the filling and then the top over that. Roll up from the filled side.Turn over to prevent the burrito from unwrapping.

If eating now, put on heatproof plates and cook one at a time in themicrowave on HIGH for 45–60 seconds until the beans are hot and thecheese melts. Serve warm. Alternatively, put the burritos on a bakingtray, cover loosely with foil and place in a preheated oven at 190°C/Fan170°C/Gas 5 for 15–20 minutes until hot throughout.

140-157 Food on the Move Freeze.indd 155140-157 Food on the Move Freeze.indd 155 12/11/2012 22:2212/11/2012 22:22