Recipe devised by Neil Strawson and Richard Hunt. Makes 4
This should take about 45 mins
- 1 large soft white flour tortilla
- 2 tablespoons (30g) cold cooked beef mince
- 2 tablespoons (40g) rinsed tinned kidney beans
- 2 tablespoons (50g) tinned ratatouille
- ½ teaspoon paprika
- 15g grated mature cheddar cheese
- A little oil for greasing
- Work mat
- Weighing scales
- Pastry brush
- 6-hole muffin tray
- Scissors
- Mixing bowl
- Tablespoon
- Oven glove
- preheat the oven at 180 ̊C fan / 200 ̊C / gas 6.
- Using a pastry brush, lightly grease four holes of your muffin tray and put to one side. Now fold the tortilla in half so the edges meet and unfold (you will see a line in the middle of the wrap). Ask a grown-up to use the scissors to cut the tortilla along the line to cut it in half. Then fold each half again and cut along the line to make four pieces that are all about the same size.
- Place each tortilla piece on top of a hole in the muffin tray. Using your fist or fingers, push the tortilla into the muffin tray to make the nests.
- Add the kidney beans, sweetcorn and ratatouille to the bowl of cooked beef mince. Add a pinch of paprika and stir well with a spoon until everything is all jumbled up.
- Next put one heaped spoon of the mixture into each of the tortilla nests. If there’s any mixture left in the bowl, add a little more filling to each of your nests until you have used it all up. Finish with a pinch of grated cheese on top of each nest.
- You’ll need to ask a grown-up to help with this part. Cook the tortilla nests in a preheated oven for 15 minutes. They can be eaten hot or cold.
You can use other types of cooked mince too – try with turkey, lamb or vegetarian mince.