Description
These healthier burritos combine seasoned beef mince simmered with beans and tomatoes, served with brown rice and a fresh, chunky guacamole. Wholemeal tortilla wraps make this a wholesome and satisfying meal, with optional yogurt and cheddar to add creaminess and flavor. This recipe offers a balanced, tasty twist on classic burritos without sacrificing on richness.
Ingredients
Scale
Chilli Beef Mixture
- 1 tsp olive oil
- 400g-500g beef mince
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp chipotle paste
- 1 tbsp Cajun or fajita seasoning
- 1 tbsp brown sugar
- 1 tbsp cider vinegar
- 400g can black beans, drained but not rinsed
- 400g can chopped tomato
Rice
- 300g brown rice
- 600ml cold water
- Pinch of salt (optional)
Guacamole
- 1 tomato, chopped
- 1 red onion, finely chopped
- ½ small pack coriander, chopped
- 1 lime, juiced
To Serve
- 4–6 wholemeal tortilla wraps
- Natural yogurt (optional)
- Lime halves, to squeeze over
- Grated cheddar cheese (optional)
Instructions
- Prepare the Chilli: Heat the olive oil in a frying pan over medium heat. Crumble in the beef mince and fry for 15-20 minutes. Initially, the meat will release liquid; allow it to bubble away. Once this happens, the mince will begin to sizzle in its own fat and start to brown and crisp. Use a wooden spoon to break it up so it caramelizes evenly. Add the chopped onion and cook for another 10 minutes until softened.
- Add Flavors: Stir in crushed garlic, chipotle paste, Cajun or fajita seasoning, brown sugar, and cider vinegar. Cook for 1 minute to combine the flavors thoroughly.
- Simmer with Beans and Tomatoes: Add the drained black beans and canned chopped tomatoes to the pan. Give everything a good stir, then simmer uncovered for 20 minutes until the mixture thickens slightly. This chilli can be chilled for up to two days or frozen for a month; ensure it is reheated thoroughly before serving.
- Cook the Rice: Meanwhile, place the brown rice in a medium saucepan with 600ml cold water and a pinch of salt if desired. Bring to a boil, then reduce heat to low, cover the pan, and gently simmer for about 20 minutes until the water is fully absorbed. Turn off the heat, leave the rice undisturbed for an additional 10 minutes, then stir and let it stand.
- Make the Guacamole: Combine chopped tomato, red onion, coriander, lime juice, and season with salt and pepper to taste. Mash the mixture to create a chunky guacamole texture.
- Assemble the Burritos: Warm the wholemeal tortilla wraps. Spread a rough layer of the guacamole on each wrap, followed by a generous portion of the cooked brown rice. Add a hearty spoonful of the chilli mixture on top. If desired, add a dollop of natural yogurt, an extra squeeze of lime juice, and sprinkle grated cheddar cheese. Wrap the tortilla tightly, cut in half, and serve immediately.
Notes
- The chilli can be made ahead and kept refrigerated for up to two days or frozen for up to one month.
- Reheat the chilli thoroughly until piping hot before serving if previously frozen.
- Adjust the chipotle paste and seasoning quantities to control the spice level according to preference.
- Wholemeal tortillas add extra fiber and nutrients compared to white flour wraps.
- Natural yogurt and cheddar cheese are optional toppings to add creaminess and richness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: healthy burritos, brown rice burritos, beef mince burritos, wholemeal tortilla, homemade guacamole, easy burritos, low fat Mexican recipes
