Recently, we teamed up with LEON to create waste-busting recipes that are easy to whip up from ingredients in the fridge. Burrito, anyone?Recipe: Back-of-the-Fridge Burrito

Recently, we teamed up with LEON to create waste-busting recipes that are easy to whip up from ingredients in the fridge. Burrito, anyone? 

Back-of-the-Fridge Burrito

Prep: 20 mins

Cook: 25mins

Serve: 4

Ingredients

• 250g of leftover veggies and/or cooked meat. We used mushrooms, peppers, tomatoes and chicken
• 250g leftover rice
• Small handful of fresh coriander
• 2 tbsp of sour cream
• 4 leftover tortillas
• 2 tbsp LEON Chilli Ketchup
• 1 onion
• 1 clove of garlic
• Guacamole (optional)
• 2 ripe avocados
• 1 fresh lime
• 1 clove of garlic

Method

1. Finely dice the onion, peppers and mushrooms.
2. Heat a frying pan to a medium heat, and fry the diced veggies in oil with salt, pepper, and garlic.
3. Reheat the rice until piping hot. Then finely chop the coriander, and stir through.
4. Add the remaining leftover veggies and/or meat to the pan. Stir in 2 tbsp of LEON Chilli Ketchup and combine with the mixture. Heat on a medium heat until hot.
5. If you wish to add guacamole, gently mash together the avocado flesh, lime juice, and crushed garlic.
6. Heat up your tortillas. If they’re past their best and a little dry, you can revive them by wrapping them in damp paper towels and microwaving them on high for 10 seconds.
7. Spoon 2 tbsp of sour cream onto the tortilla. Remember that sour cream is often fine to eat past its 'Best Before' date, and you can use your senses to help you figure this out. If it looks, smells and tastes fine (and it’s been stored correctly) you’re good to use it!
8. Layer the rice on top of the sour cream, and spoon on the leftover veggie and/or meat mixture. If desired, add a spoonful of guacamole and wrap your burrito. Repeat for the remaining 3 burritos, and enjoy