Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice.
Ingredients:
- 2 tablespoons Sunflower Oil
- 1 Onion (finely chopped)
- 4 Garlic Cloves (very finely chopped)
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- add small pinch Cayenne Pepper (more if you want it spicier)
- 1 teaspoon Dried Oregano
- 500 grams Beef (mince)
- add pinch Golden Caster Sugar
- 1 tablespoon Cider Vinegar (or wine vinegar)
- 400 grams cans Tomatoes (chopped)
- 400 grams cans Kidney Beans (or black beans, with the can water)
- 8 Corn Tortillas (or flour)
- 500 grams Rice (cooked, or our Mexican tomato rice, see recipe below right)
Directions:
Step 1
- Heat the oil in a large pan – a casserole is ideal. Fry the onions 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.
Step 2
- Simmer fir 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. The sauce can be prepared up to 2 days ahead, chilled and reheated with a sokash of water or frozen for 6 months.
Step 3
- Simmer fir 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. The sauce can be prepared up to 2 days ahead, chilled and reheated with a sokash of water or frozen for 6 months.
