I may have fooled you into the illusion that here in the Claire K Creations household, we eat a great variety of food with some new creation landing on the table ever night. That would be my ideal but in reality, there are a few dishes that are in high rotation around here. Monday nights have become spag-bol nights because usually, what you need after a Monday is comfort food.
Ok so that’s actually code for, I’m pretty lazy on Monday nights. There’s usually a good supply of bolognese sauce in our freezer so making dinner is just a case of cooking up some spaghetti and heating the sauce. Also featuring regularly is Mexican, be it chicken fajitas, shredded Mexican beef or good old burritos.
Making burritos doesn’t mean reaching for an Old El Paso box for me. I’m not big on using processed versions of anything I can make from scratch. I know you’re thinking ‘but Claire it’s so easy,‘ but I’m telling you, making it from scratch is just as easy, much more satisfying, costs less and you avoid all those awful ingredients with scientific names that you find in packet mixes.
Plus you most likely have all the ingredients at home so there’s no need to rush out to the shops. You could even make up a big jar of the seasoning so whenever you want burritos it’s just a case of scooping out a few spoonfuls.
I first made burritos here a few years ago but I’ve since tweaked the recipe here and there. I’ve done the same thing with quite a few of my regular recipes so you’ll be seeing some blasts from the past in the next couple of months. They’re all my old favourites that are quick and easy to make, reasonably healthy and most importantly, delicious!
My sister and I loved burrito night when we were young and we both had the method down pat. Mum would pile here tortilla so high she’d need a knife and fork to eat it while poor dad was scrutinised and directed from all angles while he wrapped his up. I’m going to leave you with my method that ensures maximum filling while preventing filling escaping out the end. Enjoy!
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced finely
- 500g beef mince
- ¼ cup tomato paste
- 2½ tsp ground coriander
- 2½ tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- Chili powder to taste
- 1 tin kidney beans, drained and rinsed thoroughly
- Condaments of choice – cheese, salsa, avocado
- 12 flour tortillas
- Heat the oil in a large frying pan.
- Add the onion and carrot and cook, stirring, until the onion is transparent and the carrot is soft.
- Add the mince and break it up using a spoon. Cook for a few minutes until nearly all the pink colour is gone.
- Add the tomato past and spices and stir them through. Add a little water if it it too dry.
- Pour in the kidney beans and stir them through.
- Cook, stirring occasionally, for another 5-10 minutes or until the meat is cooked and the beans are soft.
- Serve in flour tortillas with condiments.
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