Baked BBQ Burritos
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • low-calorie cooking spray
- • 1 red onion, (peeled and sliced)
- • 2 garlic cloves, (peeled and crushed)
- • 1 medium red pepper, (deseeded and diced)
- • 250g 5% beef fat mince
- • 400 g chopped tomatoes
- • 2 tbsp tomato purée
- • 2 tbsp Henderson's relish
- • 2 tbsp BBQ seasoning
- • 2 tbsp chipotle paste
- • 1 tbsp granulated sweetener
- • 400 g tin black beans (approx. 235g), (drained and rinsed)
- • salt and freshly ground black pepper, (to taste)
- • 8 small tortilla wraps (approx. 40g per wrap)
- • 40g reduced-fat Cheddar cheese, (finely grated)
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions, and fry for 4 minutes.
Add the garlic and peppers, and continue to fry for a further 4 minutes.
Add the beef mince, and fry until browned on all sides, this should take around 4-5 minutes.
Pour in the chopped tomatoes and add the tomato purée, Henderson's, BBQ seasoning, chipotle paste, and sweetener.
Add the black beans, then lower the heat, and simmer for 5-8 minutes — until reduced and thickened. Season to taste with salt and pepper.
Preheat the oven to 200ºC and spray a baking tray with low-calorie cooking spray.
Microwave the wraps for 30 seconds to make them more pliable. Lay a wrap flat on the work surface, and add some of the beef mix. Sprinkle over the cheese, and fold the two sides over the filling. Roll, starting at the bottom of the wrap, until you have a sealed burrito.
Place seam-side down on the baking tray. Repeat with the remaining wraps.
Cook for 12 minutes, turning halfway through, until the wraps are golden and crisp. Serve 2 burritos per person.