Burrito in a bowl
SERVES
4
PEOPLE
PREP TIME
0
MINUTES
COOKING TIME
30
MINUTES
CUISINE
Mexican
COURSE
Main
Method
Heat the olive oil in a large pan over a medium heat. Add the red onion and cook for about 10 minutes, until softened. Add the cayenne pepper and paprika and cook for one minute. Stir in the mince and cook for about 10 minutes.
Meanwhile, cook the rice according to the instructions on the package. Mix the Greek yoghurt and lime juice in a small bowl and set aside.
When the mince is cooked, stir in the tomato purée, water, and kidney beans and heat through.
Warm the wraps according to the instructions on the package. Divide the cooked rice between the wraps. Add a layer of iceberg lettuce to each one, followed by a layer of avocado slices and a layer of spicy mince. Sprinkle the Cheddar on top and finish with a dollop of the Greek yoghurt.
Ingredients
3 tbsp olive oil
1 red onion, finely chopped
1 tsp cayenne pepper
1 tsp paprika
500g lean minced beef
3 tbsp Greek or natural yoghurt
3 tbsp lime juice
3 tbsp tomato purée
60ml water
1 tin of kidney beans, drained and rinsed
125g brown rice
½ iceberg lettuce, shredded
1 ripe avocado, peeled and sliced
100g Cheddar, grated
wholemeal wraps, to serve
Method
Heat the olive oil in a large pan over a medium heat. Add the red onion and cook for about 10 minutes, until softened. Add the cayenne pepper and paprika and cook for one minute. Stir in the mince and cook for about 10 minutes.
Meanwhile, cook the rice according to the instructions on the package. Mix the Greek yoghurt and lime juice in a small bowl and set aside.
When the mince is cooked, stir in the tomato purée, water, and kidney beans and heat through.
Warm the wraps according to the instructions on the package. Divide the cooked rice between the wraps. Add a layer of iceberg lettuce to each one, followed by a layer of avocado slices and a layer of spicy mince. Sprinkle the Cheddar on top and finish with a dollop of the Greek yoghurt.
