The Hour

If you love trying new dishes but hate having to spend a fortune on all the ingredients, this mince and bean burrito will be perfect for you.

It’s made with leftover ingredients including mince and potatoes and others such as pepper, onions, garlic and tomatoes, giving it a really fragrant flavour. The beauty about this dish is that you can substitute the ingredients in the recipe with whatever is in your cupboard, so it’s very versatile.

There is one other very special ingredient – a block of dark chocolate – which helps add a very special flavour to the burrito! If you’d like to try out Jacqueline’s dish, the recipe can be found below.

Ingredients:
• 1 tbsp summer harvest rapeseed oil
• 1 large onion
• 1 red pepper
• 2 garlic cloves peeled
• 1 heaped tsp hot chilli powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 500g mince beef
• 1 beef stock cube (optional if mince is already cooked)
• 400gr tin chopped tomatoes
• ½ tsp dried majoram
• 1 block dark chocolate
• 2 tbsp tomato puree
• 410g tin red kidney beans
• 1 small tub of guacamole or sour cream
• 12 flour tortillas
• 12 lettuce leaves/sliced tomato/onion
• 50g cheese grated

Method (serves six):
1. Peel and dice all the vegetable finely crush the garlic heat oil in heavy based pan
2. Add all spices and heat gently then add peppers onion garlic soften for 2 minutes
3. Add mince, if cooked already just stir through then add chopped tomatoes marjoram, puree and beans
4. (If cooking the mince then brown off in the vegetables add the stock cube with 100ml water then the rest of the ingredients put a lid on and cook for 20 minutes)
5. Lastly add the chocolate and allow to melt then arrange the burrito
6. Spread tortilla with either guacamole or sour cream then spread mince mixture
7. Scatter with salad and cheese roll up and either place in an oven dish with the rest of the cheese over the top
8. Heat through or just eat as they are rolled up