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Spicy Beef Burritos

A red onion and tomato salsa would also go very nicely with the burritos.

4 people
1 h
Nutrition per serving
  • kcal
    961kcal
  • protein
    44g
  • iron
    6.95mg
  • carbs
    67g

Ingredients

    • 400g lean beef mince
    • 2 tablesp. rapeseed oil
    • 1 onion, very finely chopped
    • 3 garlic cloves, peeled and crushed
    • 1 red chilli, chopped
    • 1 teasp. chilli powder
    • 2 teasp. ground cumin
    • 400g tin chopped tomatoes
    • 120ml stock or water
    • Salt and freshly ground black pepper
    • 400g tin cooked kidney beans, drained
    • 120g mature cheddar cheese, grated
    • 1 teasp. hot paprika
    • 2 large ripe avocados
    • 1 small red onion, finely chopped
    • 2 garlic cloves, peeled and chopped
    • 1 red chilli, seeded and finely chopped
    • Zest and juice of 1 lime
    • 1 bunch coriander, chopped

Burritos

    • 400g lean beef mince
    • 2 tablesp. rapeseed oil
    • 1 onion, very finely chopped
    • 3 garlic cloves, peeled and crushed
    • 1 red chilli, chopped
    • 1 teasp. chilli powder
    • 2 teasp. ground cumin
    • 400g tin chopped tomatoes
    • 120ml stock or water
    • Salt and freshly ground black pepper
    • 400g tin cooked kidney beans, drained
    • 120g mature cheddar cheese, grated
    • 1 teasp. hot paprika

Guacamole

    • 2 large ripe avocados
    • 1 small red onion, finely chopped
    • 2 garlic cloves, peeled and chopped
    • 1 red chilli, seeded and finely chopped
    • Zest and juice of 1 lime
    • 1 bunch coriander, chopped

Method

Heat a tablespoon of oil in a large saucepan over a medium heat. Add the onion and garlic and cook gently for about 10 minutes until softened.

In another large frying pan heat the remaining oil, add the mince and fry until brown.

Once brown, add the mince to the other saucepan with the onion along with chilli, chilli powder, ground cumin, chopped tomatoes and stock or water. Mix well together. Season with salt and black pepper.

Bring to a simmer then turn the heat down and cook for 30 minutes, stirring occasionally before adding the beans. Leave the saucepan on a low heat for another 10 minutes for the beans to heat through.

Heat the oven to Gas Mark 4, 180°C (350°F) .

To assemble the burritos: Divide the warm beef filling between the tortillas, roll to enclose the filling and secure with a cocktail stick.

Place on a greased oven tray, sprinkle with cheese and paprika.

Bake for about 10 minutes until heated through. Remove from the oven and take out the cocktail sticks.

To make the guacamole: Mash the avocados in a medium bowl and stir in the remaining ingredients. Taste and season with salt and black pepper.

Enjoy straight away with some optional jalepenos and sour cream!

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Method

Heat a tablespoon of oil in a large saucepan over a medium heat. Add the onion and garlic and cook gently for about 10 minutes until softened.

In another large frying pan heat the remaining oil, add the mince and fry until brown.

Once brown, add the mince to the other saucepan with the onion along with chilli, chilli powder, ground cumin, chopped tomatoes and stock or water. Mix well together. Season with salt and black pepper.

Bring to a simmer then turn the heat down and cook for 30 minutes, stirring occasionally before adding the beans. Leave the saucepan on a low heat for another 10 minutes for the beans to heat through.

Heat the oven to Gas Mark 4, 180°C (350°F) .

To assemble the burritos: Divide the warm beef filling between the tortillas, roll to enclose the filling and secure with a cocktail stick.

Place on a greased oven tray, sprinkle with cheese and paprika.

Bake for about 10 minutes until heated through. Remove from the oven and take out the cocktail sticks.

To make the guacamole: Mash the avocados in a medium bowl and stir in the remaining ingredients. Taste and season with salt and black pepper.

Enjoy straight away with some optional jalepenos and sour cream!

Serving Suggestions

  • 8 x 20cm flour tortillas
  • 180ml soured cream