Roast beef burritos

Roast beef burritos.
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.


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


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.