- 1 tbsp olive oil
- 1 onion, finely chopped
- 200-400g beef mince*
- Sea salt
- Freshly ground pepper
- 8 tortilla wraps (see our That’s a Tortilla Wrap to make your own)**
- 3 garlic cloves, finely chopped
- A pinch of chilli powder (more or less, to taste)
- 1 tbsp cumin seeds
- 3 tbsp tomato purée
- 400g tin of kidney beans, drained
- 1 lime, juice only (optional)
- A handful of grated cheddar
- A handful of fresh coriander or parsley, chopped
Prep: 15 mins | Cook: 20 mins
*If you're a small household or like to eat less meat, this is a great one to use up half a pack of mince. Just pile diced tomatoes and/or avocado slices in with the meat and beans, or add an extra tin of beans.
**Here's our That's a Tortilla Wrap recipe if you fancy making your own wraps.
1. Warm your oven to a low temperature. Warm a large frying pan on a high heat. Drizzle in the olive oil and add the onion. Turn the heat down and sizzle till the onions are soft and glossy.
2. Turn the heat up again and add the beef mince to the pan. Season with salt and pepper and cook, stirring now and then, till golden all over. While the beef fries, unwrap the tortillas (if not making your own) and slide them into the oven to warm up.
3. Stir in the garlic, chilli powder and cumin seeds. Tip in the tomato purée and kidney beans, and squeeze in a little lime juice. Taste and add more salt, pepper or lime juice if needed.
4. Take the tortillas out of the oven and divide them between warm plates. Fill the centre of each wrap with the burrito mixture, top with the cheese and fresh herbs. You can also add diced tomatoes, avocado slices, or red peppers if you like.
5. To turn the tortillas into burritos, fold the bottom of a tortilla in to stop the filling escaping. Starting at one end, roll the wrap up. That's it – devour straight away.