So it would appear that having four children home for seven weeks straight does not leave much time for doing anything other than basic survival activities (I am so sick of bleedin’ parks). Who would have thought?! However, the summer holidays are (finally) over, and the little darlings are back ensconced (for at least a couple days a week) at school/nursery. Is that fanfare and trumpets I hear?
So I have some time to myself. Some ‘Me’ time – you know, time to drink a hot cup of tea; time to take a shower for longer than 3 minutes; time to take a poo without constant screaming and interruption. Aah, yes. Me time.
And time to get back to my blog. In all honesty, our meals over the summer haven’t been terribly exciting. Lots of meat, chips and salad. But as the weather gets cooler I always find I cook more. And bake more.
This recipe is one that I approached with trepidation, regards the kids. You never know what’s going to go down well, and what isn’t. However, this went down great! I think if you put anything in a bread item – wrap, bap, pitta etc – my kids will eat it. And they seem to prefer Quorn mince to beef mince – I think it’s a texture thing. If you’re looking for something a little different, but not too different, give this a go.
2 cloves garlic, crushed / 2 tsp garlic paste
1 tbsp oil
300g Quorn mince (1 whole packet)
1 tin chopped tomatoes
1 tsp chilli powder
1 tsp ground coriander
2 tsp ground cumin
1 tsp salt
1/2 tsp smoked paprika (optional)
1-2 cans of beans (kidney beans, cannellini beans, barlotti beans etc), drained & rinsed
1 oxo cube, crumbled
∼ 200ml water
1. Heat the oil over a medium heat and add the garlic. Cook for a couple of minutes without burning the garlic. As an aside, I don’t buy heads of garlic anymore, it’s either the paste or frozen. I realise this isn’t very economical, but boy is it quicker.
2. Add the packet of Quorn to the pan and stir through the garlic.
3. Now add all the remaining ingredients, bar the cheese and the wraps. I used two tins of beans as I wanted to bulk it out, but if you only want to add one, that’s fine. I like to add smoked paprika to my chilli, as it gives a lovely subtle smoky flavour. But if you don’t have any, just leave it out. The cumin and chilli powders are what add the real ‘chilli’ flavour.
Stir together all of the ingredients, pop the lid on and let cook on a low heat for about 30 minutes. Quorn doesn’t really need much cooking, but this will give it enough time for all the flavours to strengthen.
4. Once the chilli is cooked you need to assemble your burritos. Place a couple of spoonfuls of chilli into the centre of a tortilla wrap – don’t try to over fill it as it’ll just spill out and you’ll end up in a bit of a mess. Add a sprinkling of cheese if you so desire – with my kids, cheese is essential. Fold opposite sides in, one on top of the other, and then the other two opposite sides, to make a parcel (I don’t have a photo, but I figure you’ll work it out).
5. Heat a frying pan to a medium-high heat – there’s no need for oil, these are dry-fried. Place as many burritos as you can into your pan without overcrowding them – you need to be able to turn them over. I used a couple of pans as I was making 7 burritos (the Husband ate two). I made the kids first so that they had a chance to cool whilst I made ours.
Let cook for a few minutes, but keep a close eye so they don’t start to burn. Using a fish slice, turn the burritos over to toast the other side for a couple of minutes, again being careful not to burn.
On this occasion I served the burritos with rice and salad, plus a dollop of soured cream.
And that’s it! This is a fairly quick and very simple meal, a bit different from the usual kid-friendly dishes I tend to serve up. And it’s versatile – change the Quorn chilli for beef chilli, chicken chilli, chicken fajita etc. If I have any leftovers I’ll eat them for lunch next day, it’s so quick.