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Roast beef burritos

Photo: Jennifer Soo

Any leftover beef, chicken or lamb can be used as a filling in these tasty burritos. Just make sure the meat is heated through really well once added to the bean and onions. Vegetarian burritos are just as satisfying.


  • 1/3 cup olive oil
  • 3 medium brown onions, sliced
  • 3 garlic cloves, sliced
  • 1 tsp salt
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 400g tin red kidney beans, drained
  • 200g chopped tinned tomatoes
  • 300g roast beef, cut into thin strips
  • 8 jumbo tortillas
  • 1 1/2 cups cooked brown rice, warmed
  • 1 cup grated cheddar cheese
  • 8 heaped tbsp guacamole
  • 2 handfuls rocket, picked and washed
  • pickled sliced jalapenos


Place olive oil in a saucepan over high heat. Add onion and garlic and cook for about 5 minutes until starting to colour. Add salt and spices and cook a further 2 minutes. Add beans and tomatoes and cook 5 minutes on a medium heat. Add beef and stir, cook on high for 3 minutes or until meat is heated through.

Wrap tortillas in foil and warm in the oven or warm them in a sandwich press for a few seconds to make them easier to handle. Lay out on a bench and fill evenly with rice, bean mix, cheese, guacamole and rocket. Serve with jalapeno peppers and your favourite chilli sauce.

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