Easy beef burritos
This easy beef burrito is a hearty, healthy alternative to takeaways. It's mostly an assembly job of all your favourites. Feel free to swap in some ready-made elements as you need.
Ingredients
For the tomato salsa
- 2 medium ripe tomatoes, chopped
- ½ onion, peeled and finely chopped
- small handful fresh coriander, chopped
For the burritos
- 2 tbsp vegetable oil
- 1 small onion, peeled and finely chopped
- 350g/12oz rump steak, chopped (or lean beef mince)
- 1 garlic clove, peeled and finely chopped
- ½ red or green chilli, seeds removed, finely chopped
- dash Worcestershire sauce
- dash Tabasco sauce
- pinch cayenne pepper
- small handful fresh coriander, chopped
To serve
- 2 ready-made soft flour tortillas, warmed briefly in a hot dry pan
- 1 Little Gem lettuce, finely sliced
- 100g/3½oz cooked rice
- 75²µ/2½´Ç³ú cheddar, grated
- 100ml/3½fl oz soured cream
- guacamole (optional)
Method
To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside.
To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over.
Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.
To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling.
Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole.
Recipe Tips
If you want to make this steak burrito gluten-free, use corn tortillas instead, and make sure you use gluten-free Worcestershire sauce.
To make them dairy-free, leave out the cheese and sour cream, or replace with dairy-free alternatives such as coconut yoghurt.
