Easy cheese filled Beef Burrito with rice and beans that cooks in 30 minutes!
Ingreadient:
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, diced
- 2 garlic cloves, crushed
- 500g lean beef mince
- 1 x 400g can black beans, drained, rinsed
- 1 x 300g can corn kernels, drained, rinsed
- 1 x 30g sachet salt-reduced taco seasoning
- 1 x 200g jar mild or medium taco sauce
- 2 spring onions, thinly sliced
- Salt and pepper, to taste
- 1 x 250g packet 90-second microwave brown rice
- 6 jumbo flour tortillas
- 1⅔ cups (150 g) Perfect Italiano™ Perfect Mexican cheese
- Sour cream, to serve
- Lime wedges, to serve
Direction:
- Preheat oven to 220°C / 200°C fan-forced.
- Heat oil in a large frying pan over medium-high heat. Add brown onion, capsicum and garlic. Cook, stirring, for 2 minutes or until slightly softened. Add beef mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned and cooked through.
- Add beans, corn and taco seasoning. Cook, stirring, for 1 minute or until fragrant. Add sauce and spring onion. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper.
- Meanwhile, cook rice following packet directions.
- Heat tortillas following packet directions. Place tortillas on a flat surface. Divide beef mixture along the centre of each tortilla. Top evenly with rice and Mexican cheese. Roll up tightly to enclose filling. Wrap burritos in foil. Bake for 5 minutes or until cheese melts. Serve the burritos with sour cream and lime wedges.
