Smoky Beef & Black Bean Burritos
These hearty burritos are packed with a smoky and aromatic beef and black bean chilli, fluffy wholegrain rice, sweetcorn, juicy tomatoes and melted cheese, all wrapped up in a warm tortilla. They make a brilliant family supper for busy evenings or easy weekend lunches.
This recipe makes a big batch. I suggest that you pre-cook the chilli and have portions of it in the freezer, and so this ends up being a super quick meal for the number of people you are serving. Allow one wrap, 50g rice, 1 tbsp of sweetcorn, 1 tbsp grated cheese and 1 tomato for each person per burrito.
The beef provides protein, iron and zinc, while the black beans add extra fibre to help support your gut microbiome. The peppers and tomatoes bring colour, flavour and extra goodness, making this an easy way to sneak a few more vegetables into supper.
Find the gluten-free and dairy-free switches in the notes below.
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Smoky Beef & Black Bean Burritos
Ingredients
Beef Chilli:
- 1 Bell Pepper (red)
- 1 Onion (red)
- 1 tbsp Olive Oil
- 400 g Beef (mince)
- 2 tsp Paprika (sweet smoked)
- 1 tsp Cumin (ground)
- 1 tsp Coriander (ground)
- 4 tbsp Tomato Puree
- 100 ml Beef Stock (or bone broth)
- 400 g Black Beans (tinned, then drained and rinsed)
Instructions
Make the chilli first:
- Finely chop the red onion and red pepper.
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and pepper and cook them gently for 5 minutes until they have softened.
- Turn up the heat, add the beef mince and cook it until well browned, breaking it up with a spoon as it cooks. This takes about 5 minutes. Once browned turn the heat back to medium.
- Stir in the paprika, cumin and coriander and cook these for a minute or two.
- Add the tomato purée, beef stock and black beans. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally, until the chilli has thickened.
Assemble and bake the burritos:
- Whilst the chilli simmers, preheat the oven to 180°C (conventional) or 160°C (fan).
- Cook the rice and prepare four large squares of baking paper.
- Once the chilli and rice are ready, lay a square of baking paper on the worktop and put a wrap on top. Spoon 3 tablespoons of chilli down the middle of the wrap. Add 2 tablespoons of cooked rice, 1 tablespoon of sweetcorn, 1 tablespoon of grated cheese and a few pieces of cherry tomato.
- Fold in the ends and roll up tightly. Wrap in the baking paper to create a neat parcel.
- Repeat with the remaining burritos and place them in a baking dish.
- Bake for 10 to 15 minutes until heated through and the cheese has melted.
- Cut each burrito in half through the baking paper and serve straight away. To make them easier to hold, wrap the base of each half in a fresh piece of brown baking paper. Peel back the paper as you eat.
Notes
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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