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Beef & Bean Burritos
Chef
Easy
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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
SHARE &COMMENT
Beef & Bean Burritos
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
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
  • TO SERVE:
  • Sour cream
  • Green salad

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.

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