Ultimate Chipotle Beef, Cheese and Bean Burritos
with Chips and Tomato & Avocado Salsa
Looking for a taste of everyday luxury? This Ultimate Chipotle Beef, Cheese and Bean Burritos is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
40 grams
Mature Cheddar Cheese
(Contains Milk)
½ unit(s)
Lime
2 unit(s)
Medium Tomato
1 unit(s)
Avocado
240 grams
British Beef Mince
20 grams
Chipotle Paste
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Grate the cheese.
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, zest and halve the lime. Chop the tomatoes into 1cm chunks.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.
In a medium bowl, add the tomatoes, avocado, lime zest and a squeeze of lime juice with the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, mix together and set aside.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the kidney beans to the beef and use a potato masher to mash half of them in the pan.
Stir in the garlic, chipotle paste (add less if you'd prefer things milder) and tomato puree. Cook for 1 min.
Add the red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the beef.
Stir together and bring to the boil, then reduce the heat slightly and simmer until the mixture is thick, 5-6 mins.
Mix in the butter (see pantry for amount) until melted, then taste and add salt and pepper if needed. Remove from the heat.
Just before your chips are ready, pop your tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
When ready, lay the tortillas on your plates and add a spoonful of beef mixture down the middle of each tortilla. Sprinkle over some cheese, then add a spoonful of tomato avo salsa.
Fold the left and right sides of the tortillas over the top of the filling, then fold the closest side to you over the filling to encase everything. Roll away from you to secure the burrito, wrapping foil around the bottom if you'd like.
Serve your ultimate burritos with the chips and remaining salsa on the side.
Enjoy!
