baked burritos

burritos jammiejammieblog.wordpress.comIt’s time for some shameless fake Mexican. For those not infrequent days in the northern hemisphere when the weather makes you want comfort food even though it’s meant to be summer. Or the kids have been swimming and the water was freezing. Or it’s been a sunny day, but now it is suddenly, inexplicably, raining. Serve hot from the oven, crunchy and golden on top, squishy underneath – knife and fork recommended.

baked burritos

(serves 3)

ingredientsburritos jammiejammieblog.wordpress.com

2 onions, chopped

1 clove of garlic, chopped

2 tsp paprika

1 tsp cumin

pinch chilli pepper – or more to taste

1 tbsp olive oil

400 gr can of kidney beans, drained

400 gr can of tomatoes, chopped (try sticking a pair of scissors straight into the can to chop them – sounds gruesome, but actually avoids that bloodbath look for your worktop)

300 gr minced beef or turkey

1 red pepper, chopped

salt and pepper

1 tsp sugar

6 soft wraps of your choice

300 ml milk

1 tbsp plain flour

1 tbsp butter

150 gr tangy cheese, chopped or grated

squeeze of lime juice, plus more for serving

method

Warm the spices in the oil and add the onion, then the garlic. Cook over a low heat for about 10 minutes until translucent.

Add the meat and turn the heat up to brown it.

Add the tomatoes, beans, sugar and salt and pepper.

When it starts to bubble, add the red pepper. Bring back up to the boil, then allow to simmer gently for 30 minutes, stirring occasionally.

Make a bechamel: heat the milk with the flour and butter and whisk till thickened. Allow to bubble for a minute or two. Add a third of the cheese and a squeeze of lime juice, then taste for seasoning.

Now pile the wraps on your worktop, fill each one with two or three spoonfuls of the bean mixture, tuck the edges round and put seam side down in a baking dish measuring about 25 x 20 cm.

Top with any leftover bean mixture, then the bechamel, then the rest of the cheese.

Bake at 190 degrees C for 30 minutes until golden and serve.

I served these with iceberg lettuce and half a lime for squeezing over the cut open burritos. If the mood takes you, chop up some tomatoes for a salsa or top with some gen-u-ine jalapeno pepper.

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About Marijn Moltzer

Writer based in Amsterdam, the Netherlands

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