Beef and bean burritos

Beef and bean burritos

Category: Main meal | Serves: 2

Prep time: 25 minutes | Cooking time: 15 minutes


2½ tsp rapeseed oil

140g (5oz) lean beef steak (such as sirloin), cut into thin strips

1 tsp hot chilli powder

1 tsp ground cumin

1 small red onion, finely chopped

1 red pepper, deseeded and chopped

227g (8oz) can chopped tomatoes in rich natural juice

220g (8oz) can red kidney beans in water, rinsed and drained

4 soft flour tortillas (each about 20cm/8in in diameter)

6–8 tsp 5% fat Greek-style natural yoghurt (optional)

  1. Heat 2 teaspoons of the rapeseed oil in a non-stick saucepan over a medium-high heat. Add beef; cook for 2–3 minutes or until sealed all over, stirring frequently. Add chilli powder and cumin; cook for 1 minute, stirring. Remove beef from pan to a plate using slotted spoon.
  2. Add red onion, red pepper and remaining oil to pan; stir-fry over a medium-high heat for 3–4 minutes. Add tomatoes, beans and sealed beef to pan; bubble over a medium heat for 4–5 minutes or until vegetables and beef are cooked and piping hot, stirring regularly.
  3. Meanwhile, warm tortillas according to packet instructions.
  4. To serve, divide beef mixture evenly between warm tortillas; top each with a little yoghurt, if using. Fold or roll up; serve immediately with rocket or mixed salad leaves.

Cook's Tips

  • Skinless, boneless chicken or turkey thigh meat or lean pork can be substituted for the beef. Swap the red pepper for a yellow or orange pepper. Try using Quorn (mycoprotein) or tofu instead of beef.

Nutritional information

Beef and bean burritos