Beef burritos
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Makes 4 large or 6 small (depending on size of tortilla wraps)
Ingredients
- 250g cooked rice (you can use a pre-boiled packet here or cook your own)
- 1 tbsp olive oil or sunflower oil
- 1 large red onion, finely chopped
- 1 green pepper, diced
- 2 garlic cloves, minced
- 500g beef mince
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 2 large vine tomatoes, chopped
- 10g coriander, stalks finely chopped, leaves roughly chopped
- 1 lime, juiced
- 4 large plain or wholewheat tortilla wraps (12''-14'')
- 150g Greek yogurt or soured cream
- 100g white cabbage or romaine lettuce, finely shredded
- 75g grated cheddar
- avocado, black beans, sweetcorn, hot sauce (optional)
Method
- STEP 1
If you're cooking your own rice, prepare 250g cooked rice by following pack instructions. Alternatively, you can use pre-boiled rice of your choice.
- STEP 2
Heat the olive oil in a large frying pan over a medium heat. Add ½ the chopped red onion and the green pepper to the pan. Cook for 5 mins until softened. Add the garlic and cook for a further minute.
- STEP 3
Add the beef mince to the pan and use your wooden spoon to break it up whilst browning, cooking for 4-5 mins until completely browned. Add the cumin, paprika and ground coriander. Season.
- STEP 4
Now add ½ the chopped tomatoes and the coriander stalks and cook for 2 minutes, then add 75ml water. Leave to bubble for 5 mins.
- STEP 5
Make the pico de gallo. Add the remaining tomato, red onion and coriander leaves to a small bowl, followed by the lime juice. Season and set aside.
- STEP 6
To assemble the burrito, lay a tortilla wrap out in front of you, then spread over a heaped tbsp of yogurt or soured cream, leaving a 2” gap around the edge of the wrap. Top with rice, the beef filling, pico de gallo, a sprinkling of cheese and some of the shredded cabbage/lettuce, keeping everything to the middle of the wrap.
- STEP 7
Fold in the left and right sides. Working from the bottom, roll the burrito tightly ending with it seam-side down. Once finished, lay the burrito seam-side down, so it doesn’t fall apart while you make the others.
- STEP 8
Once you have rolled all the burritos, heat a large non-stick frying pan over a medium heat. Add the burritos to the hot pan, seam-side down, for 2 mins until browned and sealed together. Now gently turn onto the other side to brown for a further 2-3 mins. Slice open through the middle and serve with extra pico de gallo or hot sauce of your choice.
