Chilli Bean Burritos
Ingredients
- 250 g ground beef (or lamb)
- 1/2 c chopped onion
- 1/2 t chili powder
- 1/2 t ground cumin
- 200 g canned chopped tomatoes
- 1/2 c cooked red kidney beans
- 4 flour tortillas (large)
- shredded lettuce
- grated cheddar cheese
Method
Gently heat the ground meat in a frying pan to release some of the fat. Increase the heat, add the onion, and cook for 7 minutes, stirring occasionally to break up the meat. Add the chili powder and cumin and cook for 1 minute, stirring. Tip in the tomatoes and kidney beans and bring to a boil. Reduce the heat, cover, and cook for 30 minutes until the meat is tender, and then season.
Warm the tortillas by wrapping in foil and putting in a preheated oven at 190C (375F)/Gas 5 / fan oven 170C (340F) for 5 minutes.
Top each tortilla with lettuce and spoon over some chilli meat. Sprinkle with cheese and finish with a little soured cream and a squeeze of lemon juice, if desired. Then fold the edges over to enclose the filling. Eat immediately.
Notes
SJ Note 24 Jan 2011: This was alright with salsa covering it, but otherwise supremely bland. If we want chili burritos in the future, we'll just use our favorite chili recipe for it. We will, however, add lettuce, as this recipe suggested, because it was a nice texture difference - and something we'd have never thought of doing ourselves.