Beef and bean burritos

Beef and bean burritos

Tasty, versatile and easy to clean up afterwards, this meal with mince is perfect for the weeknights.

Ingredients (4 servings)

1 tablespoon olive oil

1 medium brown onion, chopped

2 garlic cloves, crushed

600g beef mince

1 teaspoon chilli powder

2 teaspoons ground coriander

1 tablespoon plain flour

2 tablespoons tomato paste

1 cup Beef stock

2 x 125g cans red kidney beans, drained, rinsed

ΒΌ cup chopped fresh coriander leaves

8 Mission flour tortillas, warmed

Grated tasty cheese, shredded iceberg lettuce and chopped tomato, to serve


Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

Add chilli and ground coriander. Cook, stirring, for 1 minute or until fragrant. Add flour and tomato paste. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens.

Stir in beans. Cook, stirring, for 2 minutes or until heated through. Stir in coriander leaves. Serve mince mixture with tortillas, cheese, lettuce and tomato.

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