Burritos

1 onion

½ chilli or ½ x 5ml spoon dried chilli flakes

1 pepper

400g can chopped tomatoes

50g reduced-fat cheese, e.g. Cheddar cheese

225g lean beef mince

2x 15ml spoon tomato purée

2 wholemeal tortillas

Optional: 

½ avocado 

1 x15ml spoon reduced-fat natural yogurt 

Weighing scales, sharp knife, chopping board, sieve, grater, saucepan, heat-resistant spoon, colander

1. Prepare ingredients:

• peel and dice the onion;
• deseed and finely dice the chilli; thoroughly wash and dry hands after touching chilli;
• deseed and finely dice the pepper;
• open the can of tomatoes and drain the juice using a sieve;
• grate the cheese.

2. Dry fry the mince in a saucepan with the onion until the meat is browned. Thoroughly wash and dry hands if touching the raw meat. Carefully drain off any excess liquid using a colander.

3. Add the chilli, pepper, tomato purée and drained chopped tomatoes and stir well.

4. Cover the saucepan and simmer for 15 minutes.

5. When cooked, place half the mixture in a line down the centre of the tortilla and sprinkle with cheese. Fold each side and top and bottom to make a parcel.

• Focus on fibre: Add some canned red kidney beans after the chopped tomatoes to boost the fibre content of this dish. 
• Serving suggestion: Serve with reduced-fat yogurt, lettuce and avocado. 
• For a vegetarian alternative: Swap the mince with mixed beans. 
• Turn up the flavour: For a different flavour combination swap the beef mince for pork mince and add 1x10ml Cajun seasoning. 
• Transform your leftovers: Why not use any leftover mince mixture to make chilli nachos, chilli con carne or chilli con carne jacket potato?
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free tortilla. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?