Beef bean burrito

Beef and Bean Burrito

Serving Size:


45 mins



  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 500g beef mince
  • 2 garlic clove, crushed
  • ½ red or green chilli, finely chopped
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • pinch cayenne pepper
  • salt, to taste
  • pepper, to taste
  • 400g tinned chopped tomato
  • 200g tinned kidney beans, rinsed and drained
  • 1/2 bunch fresh coriander, chopped
  • large tortillas, wholegrain or corn
  • iceberg leaves shredded, for filling


  • 1 avocado, mashed
  • 1/2 red onion, finely chopped
  • 1 tomato, chopped
  • 1 lime, juiced
  • salt, to taste
  • shredded cheese,
  • pinch cayenne pepper


  • In a large casserole dish, heat the oil. Fry the onions for 6 minutes, or until soft. Add garlic, spices and fry for 1 minute.
  • Add in the mince and fry for 6 minutes, stirring to break up the meat and until browned.
  • Add canned tomato, beans, salt, pepper and stir.
  • Bring to boil, then reduce heat. Simmer for 15 minutes, stirring occasionally.
  • For the guacamole: Place the avocado, tomato, red onion, lime, salt and cayenne pepper in a medium-sized bowl. Mix together.
  • Warm the tortillas, as per packet instructions.
  • Spoon the beef and bean filling into the centre of the tortillas. Add the coriander, cheese, guacamole and lettuce on top.
  • Fold the sides of the tortilla inwards (over the filling).
  • Fold the bottom of the tortilla (over the filling).
  • Start rolling, tucking in the sides as you do.
  • Continue until the tortilla seam is securely side down.
  • Serve.

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