Beef burrito

Name: Beef burrito
Ingredients: 300 g ground beef with no more than 10% fat; 1 teaspoon oil (optional); 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/4 teaspoon chili flakes; 1 teaspoon paprika; 2 tomatoes; 1 green onion (15 g); 1 lime; 200 g cooked and drained beans; 200 g cooked and drained corn kernels; 4 tortillas

Meat - Beef burrito by Paulina B. - Recipia

A beef burrito is usually served warm, with a filling of tomatoes, onion, corn and beans in a tortilla. The warm tortilla holds the meat and vegetables together, while the tomatoes and lime make the filling a little juicy. I eat it with the open end resting on the plate, I don’t wrap it in paper. Prep: 10 minutes. Cook: 12 minutes. Total time: 22 minutes. Serves: 4. About 390 kcal and 26 g protein per serving.

Ingredients

300 g ground beef with no more than 10% fat
1 teaspoon oil (optional)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon chili flakes
1 teaspoon paprika
2 tomatoes
1 green onion (15 g)
1 lime
200 g cooked and drained beans
200 g cooked and drained corn kernels
4 tortillas

Preparation

1. Heat a frying pan over medium heat. Add the ground beef and 1 teaspoon of oil, if using, then season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon chili flakes and 1 teaspoon paprika. Cook for 8 minutes, stirring, until browned with no pink remaining. 2. Dice the tomatoes and slice the green onion into rounds. Mix them with the lime juice; the tomatoes will release a little juice. 3. Warm the tortillas in a dry frying pan for 30 seconds on each side, until warm and flexible. Stack them on top of each other as you warm the rest. 4. Put the meat, tomato mixture, cooked beans and corn on each tortilla. Fold and serve warm.

Notes

For a gluten-free version, choose 4 certified gluten-free tortillas; regular ones contain gluten. The filling keeps in the fridge for up to 3 days, separate from the tortillas. Ripe but still firm tomatoes release less juice; if they’re juicy, drain off the liquid before filling the tortillas. Coarser ground beef may need another 2 minutes in the pan, and small tortillas need less filling so they can be folded. I take my time folding them, bringing the edges over the center before rolling. I serve them with a simple green salad.