Roast beef burritos

Name: Roast beef burritos
Cook time: 30 min
Yield: 6-8
Cuisine: Mexican
Ingredients: ⅓ cup olive oil; 3 medium brown onions, sliced; 3 garlic cloves, sliced; 1 tsp salt; ½ tsp chilli powder; ½ tsp paprika; ½ tsp cumin; ½ tsp pepper; 400g tin red kidney beans, drained; 200g chopped tinned tomatoes; 300g roast beef, cut into thin strips; 8 jumbo tortillas; 1½ cups cooked brown rice, warmed; 1 cup grated cheddar cheese; 8 heaped tbsp guacamole; 2 handfuls rocket, picked and washed; pickled sliced jalapenos

Jane and Jeremy Strode

October 18, 2011

Time:< 30 minsServes:6-8

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.

Ingredients

⅓ cup olive oil
3 medium brown onions, sliced
3 garlic cloves, sliced
1 tsp salt
½ tsp chilli powder
½ tsp paprika
½ tsp cumin
½ tsp pepper
400g tin red kidney beans, drained
200g chopped tinned tomatoes
300g roast beef, cut into thin strips
8 jumbo tortillas
1½ cups cooked brown rice, warmed
1 cup grated cheddar cheese
8 heaped tbsp guacamole
2 handfuls rocket, picked and washed
pickled sliced jalapenos

Method

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.