Beef Burrito

Ingredients

• 200g basmati rice
• a pinch of salt
• 2tbsp of olive oil
• 750g beef mince
• 1 small red onion
• ½ red bell pepper
• 2tbsp tomato paste
• 150ml water
• 1 can red kidney beans
• 4-5 tsp taco seasonings
• 8 tortilla wraps

For serving, you may choose your preferred toppings, such as iceberg lettuce, grated cheese, guacamole, or Picco de gallo.

Method

Cook the rice in lightly salted water following the instructions on the package. Drain and set aside.

Prepare the taco seasonings according to our recipe.

Prepare the guacamole and pico de gallo.

Grate the cheese.

Shred the lettuce.

Drain and rinse the red kidney beans; set aside.

Peel and finely chop the onion.

Wash, deseed, and chop the pepper into small pieces.

Heat a little olive oil in a large pan.

Add the minced meat and fry for a few minutes, stirring frequently, until browned all over.

Add the chopped onion and pepper, cooking until softened.

Stir in the taco seasoning, tomato paste, and water.

Mix well, then reduce the heat.

Cover and simmer gently for about 10 minutes.

Add the kidney beans to the pan and stir through.

Add the cooked rice, mixing until evenly combined and heated through.

The burrito filling is now ready.

Heat each tortilla briefly in a dry pan on both sides until soft and pliable. You can also do this while you prepare the filling.

Assemble the burritos.

Place a portion of the meat and rice filling onto a tortilla.

Add your favourite toppings (cheese, lettuce, guacamole, pico de gallo, etc.).

Fold and roll the tortilla into a burrito shape.

Serve warm and enjoy!