INGREDIENTS
- 500 g lean beef mince
- 1 x 28 g sachet
- 2 x 250 g Mexican-style microwave rice
- 1 x 400 g can corn kernels, drained and rinsed
- 1 x 400 g can black beans, drained and rinsed
- 1 cup (250 mL) , plus more to serve
- 6 jumbo flour tortillas
- 1 x 300 mL tub sour cream
- 2 ripe avocados, flesh only and smashed
- 2 medium tomatoes, deseeded and diced
- 1 small red onion, finely diced
- 2 cups iceberg lettuce, shredded
- 2 cups shredded cheese
- Serving Suggestions
- Cholula® Chipotle Hot Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 Lightly grease a non-stick fry pan with cooking oil spray and heat over MEDIUM-HIGH. Add beef mince and cook until browned. Stir in Taco Seasoning and ¾ cup (180 mL) of water. Bring to the boil then reduce heat and simmer for 5 minutes or until sauce has thickened and beef is cooked through, stirring occasionally.
- 2 Cook microwave rice according to packet directions and transfer to a bowl with the corn, beans and Smoky Chipotle Salsa. Stir to combine whilst still hot.
- 3 Pierce the tortilla package and warm in the microwave for 45-60 seconds. This will make the tortillas more flexible and easier to wrap your burrito with.
- 4 To build burrito, evenly divide all ingredients into sixths. Place a warmed tortilla on a clean work surface. In the centre of your tortilla, place rice mix, leaving a 2-3 cm gap on the sides. In the centre of the rice, place beef on top. On one side of the beef, place sour cream and on the other place smashed avocado in a single row. On top of this layer, working from left to right, place tomato, onion and lettuce in a single row, side by side. Sprinkle cheese on top.
- 5 To roll, fold the sides of the tortilla over the filling. Then fold the bottom of the tortilla over the top of the filling and tuck tightly. Continue to tuck and roll tightly to the other end. Repeat for all remaining tortillas. Serve as is or crisp (see next step).
- 6 To crisp, grease a non-stick fry pan or flat grill over MEDIUM-HIGH heat. Brown burritos for 2-3 minutes on each side, or until browned all over. Alternatively, wrap burritos in foil and place on a baking tray. Bake in a preheated oven at 180°C (fan-forced) for 15-20 minutes.
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7
Serve with additional Smoky Chipotle Salsa and Chipotle Hot Sauce for extra flavour!
Tips:
• Swap beef mince for pork or chicken mince.
• Try beef steak instead of mince for something a bit fancier! Coat in Cholula Taco Seasoning and cook to your liking. Let rest before slicing and use in your burrito.
• Swap beef for portobello mushrooms for a vegetarian alternative.
• Gluten free? Lose the tortilla and turn it into a burrito bowl!
• To reheat, microwave burrito for 2 minutes on HIGH then crisp in a sandwich press or non-stick fry pan over MEDIUM heat until browned all over.
