Servings: 6 – 8 burritos
- 1 sachet of Super-Mex Burrito Seasoning
- 1/2 tbsp olive oil
- 2 garlic cloves
- ½ onion, finely chopped
- 500g ground or diced beef
- 2 tbsp tomato paste
- 3 tbsp water
- 6- 8 large Super-Mex flour tortillas
- 3 cups cooked rice, warm not piping hot
- 3 cups iceberg lettuce
- 1 cup corn kernels
- 1 cup black beans
- 3 tomatoes deseeded and diced
- 1/2 red onion finely chopped
- 150g shredded cheese of choice
Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.
Add the Super-Mex Burrito Seasoning and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
Place a burrito on a work surface. Place 1/4 – 1/3 cup of rice just below the centre. Top with 1/4 – 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion and cheese.
Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then wrap in foil. Serve as is.
Burritos are best served with something to dollop/dip like guacamole. You can make your own or use the ready to eat Super-Mex Guacamole Salsa.