“Who can resist burritos?” says one food writer. We call them wraps, and they are a go-to meal in our house. Don’t get me wrong, they are delicious, nutritious and fast, which are all good reasons to like something. But maybe I’m not doing it right, because I just can’t get that passionate about burritos. It’s something about the word ‘burrito’, it just sounds scratchy to me. Burrito means ‘little donkey’ in Spanish, which of course brings to mind various ass jokes.
Burritos work in our house because they are quick and easy to make, and everyone eats them. You can fill them up with cheaper ingredients to make the whole meal cost less, and you can ‘hide’ vegetables in them. Although the 4YO accused me as he ate tonight “You’ve put lettuce in here. Why?”
Cue, eye-rolling. There was only a tiny bit of lettuce in the fridge, and I put one leaf in each burrito to use it up. No-one else noticed, until he mentioned it!
7am – The day started in chaotic fashion, but I managed to get everyone bundled out the door, so I could drop everyone off and go to work. At the last minute I realised that I hadn’t taken anything out of the freezer, so bolted back inside to put some mince on the bench (in a shady spot).
6pm – This was a rare day. My husband arrived home early, beating the rest of us home. This happens so infrequently that when we arrived home to the front door open and music blasting, the kids wanted to know why someone was in our house. And then the moment of excitement. It’s DAD! Beer was poured without asking (oh yeah!), and I could cook in peace while he played cricket outside with the kids. I can get excited about that. “Who can resist beer on a hot day? And burritos?”
- 6 Wraps (one each or 12 if you want 2 smaller ones each)
- 500g Mince
- 1 large onion Garlic
- Olive Oil
- Can of Chick Peas
- Can of Bean Mix
- Can of Corn
- Can of chopped tomatoes
- 1 packet of taco flavour
- Sour cream
- Grated cheese
- Fresh Chilli (optional)
How to prepare
Chop up some garlic and onion, however big or small you want. Save a small piece of onion for the salsa. Chop up the bacon into slivers.
How to cook
Put a large saucepan on the stovetop on a high heat, add a splash of olive oil, and the garlic and onion. When the onion starts to soften, throw in the bacon pieces and let it cook for a bit until it browns and smells all bacony and good. Add the mince and stir until it is browned. Now add the packet of taco flavour and mix through.
This should be nice and fragrant.
Empty the cans into the pan, and mix through. Turn the heat down to a simmer and let it bubble away so the flavours can infuse through while you make the salsa.
Salsa can be a bit of a pain, all that tiny chopping, but it’s good knife practice, so just get stuck in. I don’t like the salsa to get that soggy feeling, so a little trick is to treat each tomato like this.
Cut the tomato in half, and scoop out the seeds and juices. Throw the wet bits into the simmering mince mixture, and the fleshy parts of the tomato can be finely diced for the salsa without any errant moisture.
Once you have made a whole pile of diced tomato, take the little piece of onion you saved at the start and finely dice it too. Add that to the tomato, and then chop up the avocado to add to the salsa. Throw a dash of garlic salt on the top and mix the whole thing together. You could add chili if you want, but the kids don’t eat that so I don’t.
How to serve
Put the wrap/s on the plate and spread a bit of the mince mixture in the middle. Add a scattering of grated cheese. Top with salsa then sour cream. I also added a couple of lettuce leaves to use up the rest of a lettuce, but that was removed by Mr Fussy.
If you want them to roll up into proper looking wraps, then you have to be quite stingy with the amount of mince you put in each one. I can’t seem to do that, so we either end up with ‘flats’ or I wrap them in tinfoil to hold the whole thing together.
6.30pm – Dinner time. Lettuce discovery aside, the burritos were devoured. The older kids even ate mine right off my plate. Luckily we had some leftovers, so I could make another one for myself. And we have just enough mince mixture to make enchiladas later this week. That’ll help use up that eggplant that I bought because they are yum and look all purple and pretty.