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Mexican Burrito

Rich beef, soft beans and melted cheese wrapped up in a golden tortilla, crisped just enough in the pan to make it worth it.

At a glance

30 minutes
6

Ingredients

  • 500g beef mince
  • 1 medium onion, finely chopped
  • 1 x 300g can diced tomatoes with green chilli (or plain diced tomatoes)
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼–½ tsp chilli powder, to taste
  • ½ tsp fine sea salt, or to taste
  • ¼ tsp freshly cracked black pepper, or to taste
  • 1 x 400g can black beans, undrained (or tri-bean mix)
  • 6 large flour tortillas
  • 2 cups (approx. 200g) grated cheese (Mexican blend or a mix of mozzarella and cheddar)

Method

  1. Heat a large non-stick frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through (about 5 minutes). Drain off most of the excess fat, leaving a couple of tablespoons in the pan.
  2. Add the onion, cumin, smoked paprika and chilli powder. Cook, stirring occasionally, until the onion softens and everything is well combined (3–4 minutes).
  3. Stir in the tomatoes and beans with their liquid. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and most of the liquid has reduced (about 8–10 minutes). Season with salt and pepper to taste.
  4. Lay tortillas on a clean surface. Sprinkle a little cheese across the centre of each, leaving a border around the edges. Spoon about ⅔ cup of the beef mixture over the top, then add more cheese.
  5. Fold in the sides, then bring the bottom edge up over the filling, tucking it in firmly. Roll tightly to seal.
  6. Heat a little oil in a frying pan over medium heat. Place burritos seam-side down and cook, turning occasionally, until golden and crisp on all sides (3–5 minutes). Serve with your favourite toppings.