Description

Tortilla wraps generously filled with a subtly spiced blend of beef mince and Eat Curious Mince, combined with peppers, sweetcorn, and hearty black-eyed beans. This balanced mix delivers great flavour and texture, while the inclusion of Eat Curious Mince adds fibre, reduces fat, and lowers carbon impact. Wrapped for convenience and packed with wholesome ingredients, this recipe is ideal for school menus.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 60g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 180ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince and ensure a seamless blend when cooked with beef mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Heat oil in large pan, sauté onions and peppers for 5 minutes. Add beef mince and cook until browned.
Add the hydrated Eat Curious Mince, cook for two minutes. Add cumin, chilli powder, garlic powder, paprika, and oregano. Cook for 5 minutes.
Add black beans and sweetcorn, heat through for 3 minutes.
Warm tortillas in dry pan or microwave. Place rice down centre of each tortilla. Top with mince mixture, tomatoes, and lettuce. Fold in sides, then roll tightly from bottom to top. Serve with lime wedges and garnish with coriander.