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Chilli cheese burritos

Credit: Nadiya’s Kitchen by Nadiya Hussain is out now (Penguin, HB, £20)

"I love making chilli and I am a massive fan of one-pot cooking. Not only because it’s easier, but because a one-pot meal can give you scope for so many other dishes. This chilli is a quick and easy recipe that can be cooked on the stove, or in the slow cooker ready for when you get home from work. This is one of those meals where you can sit down with bowls full of ingredients and customise according to your taste and appetite. The warm tortilla wrapped around the rice, chilli and cheese is a winning combo. I like to add an extra bowl of raw onions and jalapeños for the more adventurous members of our family. This recipe makes plenty, as leftovers are great to use in jacket potatoes or pasta." (Nadiya Hussain)

Serves 4 (2 wraps each)


For the chilli

1 tablespoon olive oil

1 medium onion, peeled and finely chopped

3 garlic cloves, peeled and crushed

500g lean lamb or beef mince

700g passata

400g red kidney beans, drained and rinsed

1 tablespoon ground cumin

1 teaspoon mild chilli powder

salt and freshly ground black pepper


To serve

8 corn tortillas

200g cooked white rice (about 85g uncooked)

125g Cheddar cheese, grated

125g soured cream

large handful of coriander, roughly chopped (1/2 small packet)


Prep: 15 minutes Cook: 30 minutes

Chilli can be frozen


  1. Heat the oil in a large frying pan, then add the garlic and onion.
  2. Cook for 10 minutes over a low to medium heat until the onion has softened. Remove from the pan and place in a bowl.
  3. Add the mince to the same pan and cook for another 5 minutes, until brown, using a wooden spoon to separate out the strands.
  4. Add the onions back into the pan. Now add the passata, kidney beans, cumin, chilli powder and salt and pepper to taste. Stir and cook over a medium heat for 15 minutes, until thickened.
  5. Meanwhile, have all the other elements ready on the table so everyone can make their own burrito. Warm the tortillas in the oven for 5 minutes at 220°C/fan 200°C, or use the instructions on the back of the packet.


For more information about Nadiya Hussain, please visit her website:

If you loved this recipe, why not try other ones from her cookbook Nadiya’s Kitchen:

Feta & Dill Savoury Muffins

Parsnip & Orange Spiced Cake

Spiced Biscotti with an Orange Syllabub Dip

Chilli Cheese Burritos

Peanut, Black Sesame & Ginger Brittle


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