Beef & Bean Burritos
Easy
Bulking out meat with pulses is a budget cook’s secret weapon; here we use family favourites to up the vegetable content and make a meal go further.
PREP IN
25 MIN
COOK IN
40 MIN
SERVE
6
Beef & Bean Burritos
Easy
PREP IN
25 MIN
COOK IN
40 MIN
SERVE
6
Introduction
Bulking out meat with pulses is a budget cook’s secret weapon; here we use family favourites to up the vegetable content and make a meal go further.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, diced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp paprika
- 500g beef mince
- 2 tbsp tomato puree
- 400ml tomato passata
- 125g tin sweetcorn
- 1 tin x 400g tin kidney beans
- 6 large flour tortillas (alternatively use wholewheat)
- 100g Cheddar, grated
- Sour cream
- Green salad
TO SERVE:
Method
- 1. Heat 1 tablespoon of oil in a large pan and cook the onion and pepper over a medium heat for five minutes or until softened. Add the garlic, oregano, cumin, chilli powder, and paprika and stir for a minute or until fragrant. Transfer the mixture to a bowl and set aside.
- 2. Heat the remaining oil in the pan and fry the mince over a high heat until browned and cooked through. Return the spiced mixture to the pan and stir to combine. Add the tomato puree, and stir for a minute before adding the passata. Turn the heat to low and simmer for 10 minutes. Add the corn and kidney beans, and simmer for a further 10 minutes.
- 3. Place one tortilla on a flat surface, and place 1/8 of the mince mixture in the centre. Sprinkle with cheese and roll up to make a burrito shape. Repeat wit the remaining tortillas. Serve with sour cream and a green salad.