Roast beef burritos
jane and Jeremy Strode
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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