Beef Burritos
Ingredients
100 grams
Basmati Rice
1 unit(s)
Garlic Clove
1 bunch(es)
Coriander
125 grams
Baby Plum Tomatoes
1 unit(s)
Lime
240 grams
British Beef Mince
20 grams
Chipotle Paste
30 grams
Tomato Puree
4 unit(s)
Super Soft Tortillas with Whole Wheat
Not included in your delivery
50 milliliter(s)
Water for the Beef
Instructions
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Grate the cheddar cheese. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh out into a bowl. Quarter the baby plum tomatoes. Zest and halve the lime.
Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir the chipotle paste, tomato puree and garlic into the beef, cook for 1-2 mins. Add the black beans and water (see ingredients for amount) into the pan and simmer for 3-4 mins.
Pop the avocado into a bowl mash the avocado with the back of a fork. Add half the lime zest and a squeeze of lime juice. Season to taste with salt and pepper. Mix well and set aside. Combine the tomatoes and half coriander into a bowl with the olive oil (see ingredients for amount), squeeze of lime juice and a pinch of sugar. Season with salt and pepper. Once the rice is cooked, carefully fluff it up with a fork and stir through the remaining the coriander.
To assemble, lay a warmed tortilla wrap in the middle of a wide piece of foil. Divide some of rice between them in a line down the middle, then divide the beef mixture between them top with the smashed avo and a few tomatoes. Wrap them tightly up in the foil. Alternatively, you can serve these as wraps without the foil if you prefer. Serve with any remaining rice on the side with the smashed avo and tomatoes alongside. Enjoy!
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