Quorn Burrito

Name: Quorn Burrito
Yield: 2 servings
Cuisine: British
Ingredients: 250 g Quorn Pieces; 150 g Long Grain Rice; 2 tbsp Olive Oil; 4 Tortilla Wraps; 1 Onion; 1 Peppper; 200-300 ml Tomato Passata; 1 Kidney Beans in Chili Sauce

Kurt Mathisen @cook_20246749

Quorn Burrito

Kurt Mathisen @cook_20246749

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Ingredients

2 servings

250 gQuorn Pieces
150 gLong Grain Rice
2 tbspOlive Oil
4Tortilla Wraps
1Onion
1Peppper
200-300 mlTomato Passata
1Kidney Beans in Chili Sauce

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Steps

1

Heat oil in pan and add in Quorn Pieces. Cook on a high heat until the pieces look like they are cooked.
2

Add finely chopped Onion and Pepper to the pan. Add in any additional Oil if required and continue until the Onion and Pepper looks cooked.
3

Start cooking the rice and set this to a high heat to allow this to come to a boil. Proceed with further steps and then reduce heat for the rice to a simmer once it's reached it's boiling point and allow this to cook for around 18-20 mins.
4

Add in a good glug of Passata (roughly 200-300ml worth - give or take) and stir this in.
5

Add in the kidney beans in chili sauce and stir this in.
6

Season with salt and pepper and then reduce to a low heat to simmer and wait for the rice to finish cooking.
7

Add rice and stir in throughly - this should now help to thicken the mixture.
8

Pre-heat the oven to 180 degrees (gas mark 4) and lay out the Tortilla wrap. Add in the mixture (roughly 2 large cooking spoons worth per wrap). Create a Burrito style wrap, while making sure both ends of the Burrito are also sealed as best as you can and place them onto a roasting tin.
9

Once all four Burritos have been added to the roasting tin. Cook on the middle shelf in the oven for 10-15 minutes or until you can visibly see the Burritos browning over slightly. Once cooked these should be left to cool down for 5-10 minutes before eating.