Beef burritos

Method

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.