Recipe and image courtesy of Mrs Rachel Brady blog
There will be loads left over if you make and bake 4 wraps as I did. Freeze the rest or use the next day in one of the many ways I have so helpfully suggested above. I didn’t have time to serve anything alongside apart from a herby yoghurt dip, but a big leafy salad for grown ups would be great. And maybe a few sweet potato wedges too?
Serves: 4 people
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
Ingredients:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, crushed
2 sticks celery, diced
1 stick leek, diced
2 carrots, diced
About 6 mushrooms, diced
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
450g mince beef
1 400g can of baked beans
1 200g can sweetcorn
To serve:
4 wraps
75g cheddar cheese
Herby yoghurt sauce:
Natural yoghurt
Fresh herbs (parsley, coriander, mint)
1/2 clove garlic, grated
Pinch ground cumin
Salt
Instructions:
- Heat oil in pan.
- Sweat onions, garlic, leek, celery, carrot and mushroom off for about 15 mins.
- Add meat to brown.
- Now spices and salt.
- Tip in both cans – don’t bother draining sweetcorn.
- Let it simmer for 20-30 mins.
- Preheat oven to 200C.
- Pop a small amount of chilli in each wrap. Fold over one side then fold in top and bottom, then fold over other side. Pop them fold side down in baking dish. Repeat x 4. Top with grated cheese.
- Bake for 25 mins.
