Beef and Red Bean Burritos

Soft tortillas filled with juicy beef and red beans bound by melted cheddar. Chili and lime provide the necessary edge to balance the richness of the meat.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 943
• Protein: 54 g
• Carbs: 60 g
• Fat: 51 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 4 piece Soft tortilla (for filling), made from corn ( wheat )
• 250 g Red bean ( cooked and drained )
• 1 piece Yellow onion ( finely diced )
• 1 piece Red bell pepper ( small dice )
• 2 piece Garlic ( minced )
• 100 g Cheddar cheese ( grated )
• 2 tbsp Sunflower oil
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 piece Hot chili pepper optional ( seeded and sliced )
• 1 tbsp Lime juice ( squeezed )
• 1 piece Fresh cilantro ( bunch, chopped )
• 1 piece Persea americana Mill. ( sliced )
• 2 tbsp Cream optional ( thick )
• 1 tbsp Chipotle in adobo sauce ( chopped )

Instructions

1. Brown the meat

   In a hot pan with oil, sear the ground beef over high heat. The meat should grill well and not boil in its juice; look for a deep brown color.

2. Sauté the vegetables

   Add the onion, bell pepper, and garlic. Lower the heat. The vegetables should become tender and translucent without burning. Stir in the cumin and paprika so the spices toast slightly.

3. Bind the filling

   Add the red beans, minced chili, and chopped chipotle pepper. Deglaze with lime juice. Let reduce until the mixture coats the spoon. At the end of cooking, add the chopped cilantro.

4. Assembly and gratin

   Spread the filling in the center of the tortillas. Add avocado slices, a touch of cream, and grated cheddar. Roll tightly. Place under the grill for 2 minutes until the cheese is melted.

Chef's tips

• Don't overfill the tortilla, or it will tear when folding.
• Dry toast the tortillas in a pan before filling to make them more pliable.

Storage

Store the filling separately in the fridge for up to 3 days. Assemble at the last minute to prevent the tortilla from getting soggy.