By Chantal Lascaris @chantal_lascaris
A fiesta on a plate! Guaranteed to please even the pickiest of eaters, burritos are filled with high-performance vegetables and loaded with protein. Mexican street food is known for its bold and spicy flavours, bright colours, and fresh ingredients. This burrito ticks all these boxes. The meat is generously seasoned to give that Mexican zing, while beans, a staple in Mexico, partner comfortably with the creamy avocado. Using a low-fat cheese variety and cutting down on quantity, as well as adding gut-friendly Greek yoghurt, keeps this dish as light as possible.
METHOD 1. Heat the oil in a pan, add the mince and cook until browned. Add the onion and garlic, mix, and cook for a further 2-3 minutes, breaking up any clumps of meat with a fork. 2. Stir in the green pepper, cumin, chilli flakes, lemon juice, tomatoes, beef stock, and honey. Season with salt and pepper. Simmer for 7-10 minutes until the sauce has thickened. 3. Heat the wraps according to the packet instructions until they are soft and pliable. 4. Build each burrito by adding a spoonful of rice, followed by a spoonful each of mince and beans. Scatter over some mozzarella, avocado, and spinach. Place these fillings down the centre, leaving the sides, top, and bottom clear. Be careful not to overfill the wraps. 5. Fold the sides inwards over the filling. Then fold the bottom over the join so that it completely covers the filling. Starting with the bottom flap that’s covering the filling, roll the burrito, tucking the flap firmly inwards as you roll. Continue rolling until your burrito is seam-side down. Once all the burritos are ready, heat the same pan you cooked the meat in and lightly toast each burrito until browned and crispy. 6. Remove, slice in half, and serve immediately with a dollop of yoghurt.
Ingredients
Instructions
