Chicken and Bean Burritos

with Salsa and Cheddar

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family-friendly
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family-friendly
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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Finely chop or grate the zucchini. Rinse and drain the kidney beans.

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2 Fry filling

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry for 3 min. Add the onion, zucchini and garlic. Fry for 5 min further.

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3 Add and stew

Add the taco seasoning, smoked paprika and tomato paste. Stir well. Add the measured water, stock cube, sugar and drained kidney beans. Simmer for 5 min. Season with salt and pepper to taste.

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4 Assemble and bake

Fill the tortilla wraps with the chicken and bean mixture. Roll them tightly and place them in an ovenproof dish, seam-side down. Top with the tomato salsa (spicy!) and sprinkle with both grated cheddar cheeses. Bake in the oven for 15 min.

Tips for fussy eaters

Cook a second, separate batch of the filling and keep it mild. Grate the zucchini, don't chop it. That way it will become impossible to pick out!

Pro tip

Feel like indulging? Add a splash of cream to the filling and top with additional cheese. Serve with guacamole and sour cream.

The whole family can dig into this Mexican feast!

Cooking Time: 40 min

Cals 975 · Prot 72 · Carbs 79 · Fat 42

Ingredients

Number of people

Filling

Chicken mince 400 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
Small zucchini 1 Piece
Red kidney beans 240 Grams
Olive oil 1 Tbsp
Taco seasoning 15 Grams
Smoked paprika powder 2 Grams
Tomato paste 70 Grams
Water 200 ML
Chicken stock cube 0.5 Pieces
Brown sugar 5 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Wholewheat tortilla wraps 4 Pieces
Mild tomato salsa 200 Grams
Grated orange cheddar 60 Grams
Grated cheddar 60 Grams

The whole family can dig into this Mexican feast!

Cooking Time: 40 min

Cals 975 · Prot 72 · Carbs 79 · Fat 42

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Finely chop or grate the zucchini. Rinse and drain the kidney beans.

photo

2 Fry filling

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry for 3 min. Add the onion, zucchini and garlic. Fry for 5 min further.

photo

3 Add and stew

Add the taco seasoning, smoked paprika and tomato paste. Stir well. Add the measured water, stock cube, sugar and drained kidney beans. Simmer for 5 min. Season with salt and pepper to taste.

photo

4 Assemble and bake

Fill the tortilla wraps with the chicken and bean mixture. Roll them tightly and place them in an ovenproof dish, seam-side down. Top with the tomato salsa (spicy!) and sprinkle with both grated cheddar cheeses. Bake in the oven for 15 min.

Tips for fussy eaters

Cook a second, separate batch of the filling and keep it mild. Grate the zucchini, don't chop it. That way it will become impossible to pick out!

Pro tip

Feel like indulging? Add a splash of cream to the filling and top with additional cheese. Serve with guacamole and sour cream.

Ingredients

Number of people

Filling

Chicken mince 400 Grams
Red onion 1 Piece
Garlic cloves 4 Pieces
Small zucchini 1 Piece
Red kidney beans 240 Grams
Olive oil 1 Tbsp
Taco seasoning 15 Grams
Smoked paprika powder 2 Grams
Tomato paste 70 Grams
Water 200 ML
Chicken stock cube 0.5 Pieces
Brown sugar 5 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Wholewheat tortilla wraps 4 Pieces
Mild tomato salsa 200 Grams
Grated orange cheddar 60 Grams
Grated cheddar 60 Grams
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