Beef burritos

Instructions

1. Step 1

   If you're cooking your own rice, prepare 250g cooked rice by following pack instructions. Alternatively, you can use pre-boiled rice of your choice.

2. Step 2

   Heat the olive oil in a large frying pan over a medium heat. Add ½ the chopped red onion and the green pepper to the pan. Cook for 5 mins until softened. Add the garlic and cook for a further minute.

3. Step 3

   Add the beef mince to the pan and use your wooden spoon to break it up whilst browning, cooking for 4-5 mins until completely browned. Add the cumin, paprika and ground coriander. Season.

4. Step 4

   Now add ½ the chopped tomatoes and the coriander stalks and cook for 2 minutes, then add 75ml water. Leave to bubble for 5 mins.

5. Step 5

   Make the pico de gallo. Add the remaining tomato, red onion and coriander leaves to a small bowl, followed by the lime juice. Season and set aside.

6. Step 6

   To assemble the burrito, lay a tortilla wrap out in front of you, then spread over a heaped tbsp of yogurt or soured cream, leaving a 2” gap around the edge of the wrap. Top with rice, the beef filling, pico de gallo, a sprinkling of cheese and some of the shredded cabbage/lettuce, keeping everything to the middle of the wrap.

7. Step 7

   Fold in the left and right sides. Working from the bottom, roll the burrito tightly ending with it seam-side down. Once finished, lay the burrito seam-side down, so it doesn’t fall apart while you make the others.

8. Step 8

   Once you have rolled all the burritos, heat a large non-stick frying pan over a medium heat. Add the burritos to the hot pan, seam-side down, for 2 mins until browned and sealed together. Now gently turn onto the other side to brown for a further 2-3 mins. Slice open through the middle and serve with extra pico de gallo or hot sauce of your choice.