The recipe for these delicious burritos is from an easy-to-use cookbook, Made Fresh: More Mad Feeds, published by Yhunger, a youth community project aimed at improving the food security and physical activity options for young people. Made Fresh is a follow up cookbook to the first Yhunger cookbook which was first published in 2003 and updated and republished as Reheat in 2013. Both cookbooks have been created for young people who are just starting out on their own and need simple healthy recipes for their everyday cooking.
Not only are Made Fresh and Reheat free to download , but they are also some of the most beautifully designed cookbooks. I have found both Made Fresh and Reheat a joy to use as most recipes are accompanied by cost-per-serve guides, a list of ingredients for 2, 4 and 6 servings, straightforward instructions and beautiful photography and illustrations.
I have called these burritos Tex-Mex-ish because the mince recipe is actually based on a Chinese-inspired mince recipe which calls for of the use of soy sauce and oyster sauce. I also used mild sweet chilli sauce instead of Mexican chilli powder. Since store-bought burritos do not seem to contain any of these sauces, I did doubt that their flavours could work with that of cheddar cheese. But, the burritos tasted just as delicious as the store-bought ones.
Being a little origami-cally (makes sense, no?) challenged, I found the folding of the burritos to be the most challenging. I had either over filled, bursting burritos that fell apart with one bite or clumsily folded, odd-shaped and practically-empty burritos. I did not realise until later that it was mainly because I did not place the mince mixture in the right orientation (vertical versus horizontal). Still, both my daughter and I enjoyed our DIY nourishing, albeit clumsy and messy, burrito dinner thoroughly.
Based on the Easy Burrito Mince recipe from Made Fresh: More Mad Feeds by Yhunger (2013)
250g lean beef mince
1 tsp oil
1 small onion finely chopped
2 small carrots, cubed
3 celery sticks, cubed
¼ cup frozen/tinned corn and peas
1 x 200g tin red beans, drained and rinsed
¼ – ½ tsp chilli powder or chilli sauce
2 tsp salt reduced soy sauce
1 Tbsp oyster sauce
½ cup water or salt reduced stock
1 tsp cornflour
4 mini tortillas
1 cup low fat grated tasty cheese
2 tomatoes, sliced
Heat the oil in a large frypan on medium heat. Cook onion and mince until onion is clear and soft and mince is brown. Stir constantly to break up the mince. Drain the fat off the mince if regular mince is used.
Add the carrots and celery. Stir fry for 5 minutes. Add the beans, corn and peas and chilli. Add the soy sauce and oyster sauce. Cook for another 5 minutes.
Mix the cornflour with water or stock. Make a well in the middle of the mince mixture. Pour the cornflour mix into the well and stir as it comes to the boil. Then stir the sauce with the mince mixture.
Warm the tortillas according to packet instructions. Place some of the mince mixture, tomato slices and grated cheese on the tortilla and roll the burrito up. Serve immediately.