Pork & Bean Burritos
with Mild Mexican Yoghurt
- Gluten
- Milk
- May contain traces of allergens
- Soy
Pork is seriously good in burritos – it’s rich and has plenty of flavour, and is just great with spice. We’ve infused yoghurt here with mild Mexican spice seasoning. The result? Dangerously good if we do say so ourselves.
Ingredients
½
brown onion
1 packet
pork strips
2 clove
garlic
1 sachet
Mexican Spice Mix
(Contains: Gluten, May contain traces of allergens;)
1 tin
red kidney beans
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 packet
flour tortillas
(Contains: Gluten, May contain traces of allergens, Soy;)
2
tomatoes
½ bag
baby spinach leaves
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely slice the brown onion, peel and crush the garlic, drain and rinse the red kidney beans, dice the tomatoes, and wash the baby spinach leaves.
Heat the olive oil in a medium frying pan over a medium-high heat. Cook the brown onion or 4-5 minutes, or until softened. Add the pork strips, garlic and 3⁄4 of the sachet of mild Mexican spice mix and cook for a further 5-6 minutes, or until the pork is cooked through. Stir through the red kidney beans for 2 minutes, or until heated through. Season to taste with salt and pepper. Remove from the heat. Mash the beans with a fork or potato masher. This will give the beans a nice chunky texture.
Meanwhile, combine the Greek yoghurt and a pinch of the mild Mexican spice mix in a small bowl. Season to taste with salt and pepper. Taste and add extra spice if needed. Set aside.
Heat the flour tortillas in a sandwich press or microwave for 10-15 seconds, or until heated through.
To serve, divide the bean and pork mixture between the tortillas. Top with diced tomato, baby spinach leaves and a drizzle of Mexican spiced yoghurt. Wrap up the tortillas and dig in!
