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Privacy NoticeWe might be more familiar with him as a singer and TV personality but turns out Peter Andre might be a dab hand in the kitchen too. He has has come up with a series of family and purse-friendly plant-based mince recipes including these burrito bowls. These are a great alternative meal to try if you find yourself cooking the same things again and again and you’re stuck in a bit of a food rut. The cost-effective dish is rustled up using Beyond Meat mince and can be batch-cooked if you want to make a week of meals. If you’re freezing them for a later date, defrost thoroughly and reheat to piping hot before serving. It’s a yummy alternative to the standard beef and makes a quick and easy dinner after a busy day. Serve these with a spoonful of yoghurt and a squeeze of lime to add a fresh kick of flavour to them. Flavoursome burrito bowls
Peter Andre has devised a series of family and purse-friendly plant-based mince recipes including these burrito bowls
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Serves 4 Cost per serving: £1.21 ● 2 tbsp vegetable oil ● 300g Beyond Mince ● 2 tsp chipotle paste ● 200g can black beans, drained and rinsed ● 150ml hot water ● 200g white rice ● 4 wheat tortilla wraps ● ¼ iceberg lettuce, shredded ● 250g cherry tomatoes, halved ● ½ cucumber, roughly chopped ● 100g plain coconut yoghurt (39p) ● 1 lime, quartered (17p) Method 1. To make the filling, heat half the oil in a large shallow pan and fry the mince until browned. 2. Add the chipotle paste to the pan, along with the black beans and hot water. 3. Simmer for about 20 minutes, until thick and rich. You can freeze portions at this point. Allow it to cool completely first. 4. Cook the rice according to the packet instructions, and prepare the burrito bowls at this point. 5. Preheat the oven to 200ºC/180ºC fan/gas mark 6. 6. Brush one side of each tortilla with the remaining oil, then press them, oil side down, into ovenproof bowls – pudding basins will do. Bake for 8 minutes, or until golden. Remove from the oven and allow to cool. 7. Load each tortilla bowl with a portion of rice and mince. Top with lettuce, tomatoes and cucumber. Spoon over a little yoghurt and serve with a lime wedge. Peter’s tip: “Cook large batches. When I cook plant-based meals, I like to have plenty of leftovers to pop in the fridge or freezer. It’s great to have something tasty to hand when you fancy a plant-based meal and are pushed for time. It also means you won’t be tempted to buy something on the go.”
“Cook large batches. When I cook plant-based meals, I like to have plenty of leftovers to pop in the fridge or freezer”, Peter says
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