Easy Beef Burritos
An easy midweek beef burrito with a rich, thick sauce - the mince filling is also great in tacos or as a chilli con carne with rice.
Ingredients
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 4 garlic cloves, very finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- Small pinch of cayenne pepper (more if you want it spicier)
- 1 tsp dried oregano
- 500g beef mince
- Pinch of golden caster sugar
- 1 tbsp wine vinegar or cider vinegar
- 400g tin chopped tomatoes
- 400g tin black beans or kidney beans, with the can water
- 8 flour or corn tortillas
- 500g cooked rice, or Mexican tomato rice
- Sliced avocado or guacamole, chopped tomatoes, soured cream, shredded lettuce, sliced red onion, grated Cheddar, sliced red chilli and lime halves, to serve
Instructions
- Heat the oil in a large pan - a casserole is ideal. Fry the onion for 8 mins, then add the garlic, spices and oregano and cook for 1 min.
- Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
- Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy.
- To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping.
- Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.