Beef and Red Bean Burritos
Ingredients
- 500 gGround beef 15% fat (fresh)
- 4 pcSoft tortilla (for filling), made from corn (wheat)
- 250 gRed bean (cooked and drained)
- 1 pcYellow onion (finely diced)
- 1 pcRed bell pepper (small dice)
- 2 pcGarlic (minced)
- 100 gCheddar cheese (grated)
- 2 tbspSunflower oil
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pcHot chili pepper (seeded and sliced)
- 1 tbspLime juice (squeezed)
- 1 pcFresh cilantro (bunch, chopped)
- 1 pcPersea americana Mill. (sliced)
- 2 tbspCream (thick)
- 1 tbspChipotle in adobo sauce (chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the filling separately in the fridge for up to 3 days. Assemble at the last minute to prevent the tortilla from getting soggy.
