Recipes

Healthier burritos

A chilli that gets its depth from properly crisping the mince rather than from fat or cheese, stretched with black beans and brown rice. The chilli freezes, so this is really two dinners.

Total time
1 h 5 min estimated — the source gives no total time
Serves
4

Course Main

Cuisine Mexican

Main ingredient Beef Beans

Techniques browning simmering

Tags make-aheadfreezer-friendlybatch-cook

Ingredients

  • 300 g brown rice
  • 4–6 wholemeal tortilla wraps, to serve

For the chilli

  • 1 tsp olive oil
  • 400–500 g beef mince
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp chipotle paste
  • 1 tbsp Cajun or fajita seasoning
  • 1 tbsp brown sugar
  • 1 tbsp cider vinegar
  • 400 g can black beans, drained but not rinsed
  • 400 g can chopped tomatoes

For the guacamole

  • 2 avocados, stoned and peeled
  • 1 tomato, chopped
  • 1 red onion, finely chopped
  • ½ small pack coriander, chopped
  • 1 lime, juiced

To serve

  • natural yogurt
  • lime halves, to squeeze over
  • grated cheddar, optional

Instructions

  1. Start the chilli. Heat the oil in a frying pan over medium heat, crumble in the mince and fry for 15–20 minutes. It will release liquid first; once that has bubbled away the mince sizzles in its own fat and begins to crisp. Break it up with a wooden spoon at that point so it browns and caramelises all over — this is where the flavour comes from, so don't rush it.
  2. Stir in the onion and cook for another 10 minutes, until softened. Add the garlic, chipotle paste, seasoning, sugar and vinegar, and cook for 1 minute.
  3. Tip in the beans and tomatoes, stir, and simmer uncovered for 20 minutes until thickened.
  4. Meanwhile, put the rice in a medium saucepan with 600 ml cold water and a pinch of salt. Bring to the boil, then turn the heat right down, cover, and simmer gently for about 20 minutes until the water has all been absorbed. Turn off the heat and leave undisturbed for another 10 minutes, then stir and leave to stand.
  5. For the guacamole, mash the avocados roughly, then mix in the tomato, red onion, coriander, lime juice and seasoning. Keep it chunky.
  6. Warm the tortillas. Spread each with guacamole, add a generous layer of rice, then the chilli, then yogurt, a squeeze of lime and grated cheddar if using. Wrap tightly, halve through the middle, and serve.

Notes & tips

From the source.

  • Make ahead: the chilli keeps chilled for two days, or frozen for a month. Defrost thoroughly and reheat until piping hot.

Source

BBC Good Food. Instructions rewritten; quantities are the source's own metric measures and are unchanged.