Wheat, gluten, dairy, corn & nut free
I have swapped the tortillas usually used for burritos for buckwheat pancakes which are simple to make and can be made in advance and chilled overnight or frozen, layered with baking paper. The recipe will make at least 10 well filled burritos. The flavour is smokey rather than hot but use hot chilli powder if you prefer.
for the pancakes:
200g buckwheat flour
500ml soya/oat/hemp milk (if you use oat milk, only the Rude Health oatmilk is guaranteed gluten-free)
oil for frying
- Place all the ingredients in a large bowl and whisk until you have a smooth batter.
- Heat a little oil in a frying pan and pour in a ladle of the batter.
- Swirl the pan to coat with the batter and then leave to cook until the edges are brown and the pancake holds its form when moved.
- Turn the pancake and cook until the other side is lightly browned.
- Set the stack of pancakes aside to cool while you make the filling.
for the filling:
1 tbsp oil
1 large onion, chopped finely
1 tsp mild chilli powder
1 tsp dried oregano
2 tsp smoked paprika
500g beef mince
400g (1 tin) chopped tomatoes
435g (1 tin) refried beans
2 carrots, finely grated
a handful of goat/sheep/soya cheese for the top
- Heat the oil in a large saucepan and saute the onion over a gentle heat until transluscent.
- Add the chilli powder, oregano and paprika to the onion and cook for a few minutes,
being careful not to let them burn.
- Add the mince to the pan and cook until browned.
- Pour in the chopped tomatoes and let the mixture simmer until the meat is completely cooked.
- Add the refried beans and carrots to the pan just to warm through.
- Place a generous amount of the mixture along one side of a pancake, roll up and place in an oven proof dish. Keep going until you have finished either the mixture or the pancakes.
- Sprinkle the cheese of your choice over the top of the pancakes and brown under a hot grill for about 10 minutes.
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