Beef Burritos
Beef burritos with braised steak, jalapeño chilli, lime and avocado served with long-grain white rice. Serves 4.
TOTAL TIME
31 min
ACTIVE TIME
28 min
QUANTITY
~3.15 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/22
Tools0/16
Ingredients0/22 gathered · 4 servings
600g
1piece
4piece
1piece
2piece
3piece
200g
400ml
2tsp
45ml
2tsp
1tsp
1tsp
1tsp
1tsp
400g
2piece
2piece
120g
4piece
20g
120ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 3piece | — | — | |
| 7 | | 200g | — | — | |
| 8 | | 400ml | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 45ml | — | — | |
| 11 | | 2tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 400g | — | — | |
| 17 | | 2piece | — | — | |
| 18 | | 2piece | — | — | |
| 19 | | 120g | — | — | |
| 20 | | 4piece | — | — | |
| 21 | | 20g | — | — | |
| 22 | | 120ml | — | — |
Tools20 items
Procedure66 steps
1 of 66
Lay the braising steak on the chopping board.
Braising steak · 600 g
⏱ 10s
ResultBraising steak2 of 66
Cut the braising steak across the grain into thin strips about 5 mm wide.
⏱ 1 min
ResultThinly sliced beef3 of 66
Transfer the sliced beef to a plate and set aside.
⏱ 8s
ResultThinly sliced beefused in step 344 of 66
Peel the red onion and discard the papery skin.
Red onion · 1 piece⏱ 20s
ResultPeeled red onion5 of 66
Halve the peeled onion through the root, then slice each half thinly into half-moons.
⏱ 30s
ResultFinely sliced onion6 of 66
Transfer the sliced onion to a small bowl and set aside.
⏱ 8s
ResultFinely sliced onionused in step 317 of 66
Crush each garlic clove with the flat of the knife to loosen the skin, then peel away and discard the skin.
Garlic · 4 piece
⏱ 20s
ResultPeeled garlic cloves8 of 66
Finely chop the peeled garlic cloves into a fine mince.
⏱ 30s
ResultFinely chopped garlic9 of 66
Scrape the chopped garlic into a separate small bowl and set aside.
⏱ 8s
ResultMeasured garlic10 of 66
Place the green pepper on the chopping board.
Green pepper · 1 piece⏱ 5s
ResultGreen pepper11 of 66
Halve the green pepper, cut out the core and scrape away all the seeds and white pith.
⏱ 20s
ResultDeseeded green pepper12 of 66
Slice the deseeded pepper halves into thin strips about 5 mm wide.
⏱ 30s
ResultSliced green pepper13 of 66
Transfer the sliced pepper to the bowl with the garlic and set aside.
⏱ 8s
ResultMeasured garlic and sliced green pepper14 of 66
Place the jalapeños on the chopping board.
Jalapeño chilli · 2 piece⏱ 5s
ResultJalapeño chilli15 of 66
Finely chop the jalapeños, discarding the stems but keeping the seeds if you like heat.
⏱ 30s
ResultFinely chopped jalapeño16 of 66
Add the chopped jalapeño to the bowl with the pepper and garlic.
⏱ 8s
ResultMeasured garlic and sliced green pepper and finely chopped jalapeñoused in step 3217 of 66
Place the plum tomatoes on the chopping board.
Plum tomatoes · 3 piece⏱ 5s
ResultWhole tomatoes18 of 66
Roughly chop the plum tomatoes into 1 cm pieces.
⏱ 40s
ResultRoughly chopped tomatoes19 of 66
Transfer the chopped tomatoes to a medium bowl and set aside.
⏱ 8s
ResultRoughly chopped tomatoesused in step 4220 of 66
Pour the rice into a medium saucepan.
Long-grain white rice · 200 g
⏱ 8s
ResultLong-grain white rice21 of 66
Pour the water over the rice.
Water · 400 ml⏱ 8s
ResultLong-grain white rice and water22 of 66
Add a generous pinch of salt to the rice and water.
Salt · 0.5 tsp⏱ 5s
ResultLong-grain white rice and water and salt23 of 66
Bring the rice and water to a full boil over high heat, stirring once.
⏱ 3 min
ResultBoiling rice24 of 66
Turn the heat under the saucepan down to its lowest setting.
⏱ 5s
ResultReduced-heat rice25 of 66
Place the lid on the saucepan.
⏱ 10s
26 of 66
Simmer the rice undisturbed for 18 minutes, until all the water has been absorbed and the grains are tender.
⏱ 18 min
ResultCooked rice27 of 66
Lift the lid off the saucepan and set it aside.
⏱ 8s
ResultUncovered cooked rice28 of 66
Run a fork through the cooked rice to separate the grains.
⏱ 20s
ResultFluffy cooked riceused in step 6029 of 66
Pour the oil into the large frying pan.
Extra-virgin olive oil · 15 ml
⏱ 8s
ResultMeasured oil30 of 66
Set the pan over high heat and let the oil heat until it shimmers.
⏱ 1 min
ResultHot oil31 of 66
Tip the sliced onion into the hot pan.
⏱ 8s
ResultHot oil and finely sliced onion32 of 66
Add the sliced pepper, garlic and jalapeño to the pan with the onion.
⏱ 8s
ResultSliced green pepper mixture33 of 66
Stir and cook the vegetables over high heat for about 5 minutes, until softened and beginning to colour at the edges.
⏱ 5 min
ResultSoftened vegetables34 of 66
Add the sliced beef strips to the pan with the vegetables.
⏱ 8s
ResultSoftened vegetables and thinly sliced beef35 of 66
Sprinkle the ground cumin over the beef.
Ground cumin · 2 tsp⏱ 5s
ResultSoftened vegetables and thinly sliced beef and ground cumin36 of 66
Add the smoked paprika to the pan.
Smoked paprika · 1 tsp⏱ 5s
ResultThinly sliced beef mixture37 of 66
Add the chilli powder to the pan.
Chilli powder · 1 tsp⏱ 5s
ResultThinly sliced beef mixture38 of 66
Crumble the dried oregano into the pan.
Dried oregano · 1 tsp⏱ 5s
ResultThinly sliced beef mixture39 of 66
Season with salt.
Salt · 1 tsp⏱ 5s
ResultThinly sliced beef mixture40 of 66
Add the ground black pepper.
Ground black pepper · 1 tsp⏱ 5s
ResultThinly sliced beef mixture41 of 66
Stir everything together and cook over high heat for 6 minutes, turning the beef frequently, until browned all over and cooked through.
⏱ 6 min
ResultSpiced beef and vegetable filling42 of 66
Tip the chopped tomatoes into the pan.
⏱ 8s
ResultRoughly chopped tomatoes and spiced beef and vegetable filling43 of 66
Drain and rinse the black beans, then add them to the pan.
Black beans · 400 g⏱ 8s
ResultSpiced beef and black bean mixture44 of 66
Stir well and cook for 3 minutes over medium heat until the tomatoes have broken down slightly and the beans are heated through.
⏱ 3 min
ResultBeef, bean and tomato filling45 of 66
Squeeze the juice of one lime over the filling and stir through.
Lime · 1 piece
⏱ 15s
ResultBeef and bean mixture46 of 66
Reduce the heat to its lowest setting to keep the filling warm while you prepare the remaining components.
⏱ 1 min
ResultWarm burrito fillingused in step 6147 of 66
Place the avocados on the chopping board.
Avocado · 2 piece⏱ 5s
ResultAvocado48 of 66
Cut each avocado in half lengthways around the stone, then twist the halves apart and lever out the stone with a spoon.
⏱ 20s
ResultHalved avocados49 of 66
Scoop the avocado flesh out of each skin with a spoon into a medium bowl, discarding the skins.
⏱ 10s
ResultHalved avocados50 of 66
Squeeze the juice of the second lime over the avocado.
Lime · 1 piece⏱ 10s
ResultHalved avocados and lime51 of 66
Add a pinch of salt to the avocado.
Salt · 0.5 tsp⏱ 5s
ResultHalved avocados and lime and salt52 of 66
Mash the avocado with a fork to a rough, chunky paste, leaving some texture.
⏱ 30s
ResultChunky guacamoleused in step 6253 of 66
Grate the cheddar on the coarse side of a box grater directly into a small bowl.
Mature Cheddar cheese · 120 g
⏱ 40s
ResultGrated cheddarused in step 6454 of 66
Add a thin film of oil to a small frying pan and set over medium heat.
Extra-virgin olive oil · 30 ml
⏱ 8s
ResultExtra-virgin olive oil55 of 66
Place one tortilla in the warm pan.
Flour tortillas · 4 piece⏱ 5s
ResultExtra-virgin olive oil and flour tortillas56 of 66
Warm each tortilla in the pan for 20 to 30 seconds per side until pliable and lightly toasted, repeating with all 4 tortillas and stacking them on a plate as you go.
⏱ 1 min
ResultWarmed tortillasused in step 5957 of 66
Place the coriander on the chopping board.
Fresh coriander · 20 g⏱ 5s
ResultFresh coriander58 of 66
Roughly chop the coriander leaves and fine stems together.
⏱ 20s
ResultRoughly chopped corianderused in step 6559 of 66
Lay one warmed tortilla flat on the dinner plate.
⏱ 8s
ResultWarmed tortillas60 of 66
Spoon a quarter of the fluffy cooked rice down the centre of the tortilla, leaving a 4 cm border at each end.
⏱ 15s
ResultFluffy cooked rice and warmed tortillas61 of 66
Spoon a quarter of the warm burrito filling on top of the rice.
⏱ 15s
ResultFluffy cooked rice and warmed tortillas and warm burrito filling62 of 66
Add a generous spoonful of chunky guacamole alongside the filling.
⏱ 10s
ResultFluffy cooked rice mixture63 of 66
Dollop the sour cream over the filling.
Sour cream · 120 ml⏱ 10s
ResultFluffy cooked rice mixture64 of 66
Scatter the grated cheddar generously over the top.
⏱ 10s
ResultFluffy cooked rice mixture65 of 66
Scatter the roughly chopped coriander over everything.
⏱ 8s
ResultFluffy cooked rice mixture66 of 66
Fold the two short ends of the tortilla over the filling, then fold one long side tightly over and roll the burrito away from you into a firm, sealed cylinder, pressing gently to hold its shape, and repeat with the remaining 3 tortillas.
⏱ 30s
ResultBeef BurritosTotal Time31 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Lay the braising steak on the chopping board.⏱ 10sResultBraising steak |
| 2 | Braising steakstep 1 | | Cut the braising steak across the grain into thin strips about 5 mm wide.⏱ 1 minResultThinly sliced beef |
| 3 | Thinly sliced beefstep 2 | | Transfer the sliced beef to a plate and set aside.⏱ 8sResultThinly sliced beefused in step 34 |
| 4 | 1 piece | | Peel the red onion and discard the papery skin.⏱ 20sResultPeeled red onion |
| 5 | Peeled red onionstep 4 | | Halve the peeled onion through the root, then slice each half thinly into half-moons.⏱ 30sResultFinely sliced onion |
| 6 | Finely sliced onionstep 5 | | Transfer the sliced onion to a small bowl and set aside.⏱ 8sResultFinely sliced onionused in step 31 |
| 7 | 4 piece | | Crush each garlic clove with the flat of the knife to loosen the skin, then peel away and discard the skin.⏱ 20sResultPeeled garlic cloves |
| 8 | Peeled garlic clovesstep 7 | | Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic |
| 9 | Finely chopped garlicstep 8 | | Scrape the chopped garlic into a separate small bowl and set aside.⏱ 8sResultMeasured garlic |
| 10 | 1 piece | | Place the green pepper on the chopping board.⏱ 5sResultGreen pepper |
| 11 | Green pepperstep 10 | | Halve the green pepper, cut out the core and scrape away all the seeds and white pith.⏱ 20sResultDeseeded green pepper |
| 12 | Deseeded green pepperstep 11 | | Slice the deseeded pepper halves into thin strips about 5 mm wide.⏱ 30sResultSliced green pepper |
| 13 | Sliced green pepperstep 12 | | Transfer the sliced pepper to the bowl with the garlic and set aside.⏱ 8sResultMeasured garlic and sliced green pepper |
| 14 | 2 piece | | Place the jalapeños on the chopping board.⏱ 5sResultJalapeño chilli |
| 15 | Jalapeño chillistep 14 | | Finely chop the jalapeños, discarding the stems but keeping the seeds if you like heat.⏱ 30sResultFinely chopped jalapeño |
| 16 | Finely chopped jalapeñostep 15 | | Add the chopped jalapeño to the bowl with the pepper and garlic.⏱ 8sResultMeasured garlic and sliced green pepper and finely chopped jalapeñoused in step 32 |
| 17 | 3 piece | | Place the plum tomatoes on the chopping board.⏱ 5sResultWhole tomatoes |
| 18 | Whole tomatoesstep 17 | | Roughly chop the plum tomatoes into 1 cm pieces.⏱ 40sResultRoughly chopped tomatoes |
| 19 | Roughly chopped tomatoesstep 18 | | Transfer the chopped tomatoes to a medium bowl and set aside.⏱ 8sResultRoughly chopped tomatoesused in step 42 |
| 20 | 200 g | | Pour the rice into a medium saucepan.⏱ 8sResultLong-grain white rice |
| 21 | 400 ml | | Pour the water over the rice.⏱ 8sResultLong-grain white rice and water |
| 22 | 0.5 tsp | | Add a generous pinch of salt to the rice and water.⏱ 5sResultLong-grain white rice and water and salt |
| 23 | — | | Bring the rice and water to a full boil over high heat, stirring once.⏱ 3 minResultBoiling rice |
| 24 | — | | Turn the heat under the saucepan down to its lowest setting.⏱ 5sResultReduced-heat rice |
| 25 | — | | Place the lid on the saucepan.⏱ 10s |
| 26 | — | | Simmer the rice undisturbed for 18 minutes, until all the water has been absorbed and the grains are tender.⏱ 18 minResultCooked rice |
| 27 | — | | Lift the lid off the saucepan and set it aside.⏱ 8sResultUncovered cooked rice |
| 28 | — | | Run a fork through the cooked rice to separate the grains.⏱ 20sResultFluffy cooked riceused in step 60 |
| 29 | 15 ml | | Pour the oil into the large frying pan.⏱ 8sResultMeasured oil |
| 30 | — | | Set the pan over high heat and let the oil heat until it shimmers.⏱ 1 minResultHot oil |
| 31 | Finely sliced onionstep 6 | | Tip the sliced onion into the hot pan.⏱ 8sResultHot oil and finely sliced onion |
| 32 | Measured garlic and sliced green pepper and finely chopped jalapeñostep 16 | | Add the sliced pepper, garlic and jalapeño to the pan with the onion.⏱ 8sResultSliced green pepper mixture |
| 33 | — | | Stir and cook the vegetables over high heat for about 5 minutes, until softened and beginning to colour at the edges.⏱ 5 minResultSoftened vegetables |
| 34 | Thinly sliced beefstep 3 | | Add the sliced beef strips to the pan with the vegetables.⏱ 8sResultSoftened vegetables and thinly sliced beef |
| 35 | 2 tsp | | Sprinkle the ground cumin over the beef.⏱ 5sResultSoftened vegetables and thinly sliced beef and ground cumin |
| 36 | 1 tsp | | Add the smoked paprika to the pan.⏱ 5sResultThinly sliced beef mixture |
| 37 | 1 tsp | | Add the chilli powder to the pan.⏱ 5sResultThinly sliced beef mixture |
| 38 | 1 tsp | | Crumble the dried oregano into the pan.⏱ 5sResultThinly sliced beef mixture |
| 39 | 1 tsp | | Season with salt.⏱ 5sResultThinly sliced beef mixture |
| 40 | 1 tsp | | Add the ground black pepper.⏱ 5sResultThinly sliced beef mixture |
| 41 | — | | Stir everything together and cook over high heat for 6 minutes, turning the beef frequently, until browned all over and cooked through.⏱ 6 minResultSpiced beef and vegetable filling |
| 42 | Roughly chopped tomatoesstep 19 | | Tip the chopped tomatoes into the pan.⏱ 8sResultRoughly chopped tomatoes and spiced beef and vegetable filling |
| 43 | 400 g | | Drain and rinse the black beans, then add them to the pan.⏱ 8sResultSpiced beef and black bean mixture |
| 44 | — | | Stir well and cook for 3 minutes over medium heat until the tomatoes have broken down slightly and the beans are heated through.⏱ 3 minResultBeef, bean and tomato filling |
| 45 | 1 piece | | Squeeze the juice of one lime over the filling and stir through.⏱ 15sResultBeef and bean mixture |
| 46 | — | | Reduce the heat to its lowest setting to keep the filling warm while you prepare the remaining components.⏱ 1 minResultWarm burrito fillingused in step 61 |
| 47 | 2 piece | | Place the avocados on the chopping board.⏱ 5sResultAvocado |
| 48 | Avocadostep 47 | | Cut each avocado in half lengthways around the stone, then twist the halves apart and lever out the stone with a spoon.⏱ 20sResultHalved avocados |
| 49 | Halved avocadosstep 48 | | Scoop the avocado flesh out of each skin with a spoon into a medium bowl, discarding the skins.⏱ 10sResultHalved avocados |
| 50 | 1 piece | | Squeeze the juice of the second lime over the avocado.⏱ 10sResultHalved avocados and lime |
| 51 | 0.5 tsp | | Add a pinch of salt to the avocado.⏱ 5sResultHalved avocados and lime and salt |
| 52 | — | | Mash the avocado with a fork to a rough, chunky paste, leaving some texture.⏱ 30sResultChunky guacamoleused in step 62 |
| 53 | 120 g | | Grate the cheddar on the coarse side of a box grater directly into a small bowl.⏱ 40sResultGrated cheddarused in step 64 |
| 54 | 30 ml | | Add a thin film of oil to a small frying pan and set over medium heat.⏱ 8sResultExtra-virgin olive oil |
| 55 | 4 piece | | Place one tortilla in the warm pan.⏱ 5sResultExtra-virgin olive oil and flour tortillas |
| 56 | — | | Warm each tortilla in the pan for 20 to 30 seconds per side until pliable and lightly toasted, repeating with all 4 tortillas and stacking them on a plate as you go.⏱ 1 minResultWarmed tortillasused in step 59 |
| 57 | 20 g | | Place the coriander on the chopping board.⏱ 5sResultFresh coriander |
| 58 | Fresh corianderstep 57 | | Roughly chop the coriander leaves and fine stems together.⏱ 20sResultRoughly chopped corianderused in step 65 |
| 59 | Warmed tortillasstep 56 | | Lay one warmed tortilla flat on the dinner plate.⏱ 8sResultWarmed tortillas |
| 60 | Fluffy cooked ricestep 28 | | Spoon a quarter of the fluffy cooked rice down the centre of the tortilla, leaving a 4 cm border at each end.⏱ 15sResultFluffy cooked rice and warmed tortillas |
| 61 | Warm burrito fillingstep 46 | | Spoon a quarter of the warm burrito filling on top of the rice.⏱ 15sResultFluffy cooked rice and warmed tortillas and warm burrito filling |
| 62 | Chunky guacamolestep 52 | | Add a generous spoonful of chunky guacamole alongside the filling.⏱ 10sResultFluffy cooked rice mixture |
| 63 | 120 ml | | Dollop the sour cream over the filling.⏱ 10sResultFluffy cooked rice mixture |
| 64 | Grated cheddarstep 53 | | Scatter the grated cheddar generously over the top.⏱ 10sResultFluffy cooked rice mixture |
| 65 | Roughly chopped corianderstep 58 | | Scatter the roughly chopped coriander over everything.⏱ 8sResultFluffy cooked rice mixture |
| 66 | — | | Fold the two short ends of the tortilla over the filling, then fold one long side tightly over and roll the burrito away from you into a firm, sealed cylinder, pressing gently to hold its shape, and repeat with the remaining 3 tortillas.⏱ 30sResultBeef Burritos |
| Total Time | 31 min | ||
Nutritionper serving
Estimated · pre-cooking · 96% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,277kcal | |
| 68g | |
| 61g | |
| 22g | |
| 120g | |
| 10g | |
| 25g | |
| 1,753mg |
Ingredients0/22
Tools0/16
Recipe
Beef Burritos
Beef burritos with braised steak, jalapeño chilli, lime and avocado served with long-grain white rice. Serves 4.
What you’ll doYou will cook rice, then sear sliced braising steak with onion, pepper, garlic and jalapeño, add tomatoes and beans, and keep the filling warm. Simultaneously prepare guacamole and warm tortillas. Assemble each burrito by layering rice, filling, guacamole, sour cream, cheese and coriander down the centre, then fold and roll tightly.
Serves4
Total31 min
LevelMedium
Ingredients
- Braising steak600 g
- Red onion1 piece
- Garlic4 piece
- Green pepper1 piece
- Jalapeño chilli2 piece
- Plum tomatoes3 piece
- Long-grain white rice200 g
- Water400 ml
- Salt2 tsp
- Extra-virgin olive oil45 ml
- Ground cumin2 tsp
- Smoked paprika1 tsp
- Chilli powder1 tsp
- Dried oregano1 tsp
- Ground black pepper1 tsp
- Black beans400 g
- Lime2 piece
- Avocado2 piece
- Mature Cheddar cheese120 g
- Flour tortillas4 piece
- Fresh coriander20 g
- Sour cream120 ml
Tools
Small frying panSpoonPan lidOnion bowl (small bowl)Measured bowl (small bowl)Cheddar bowl (small bowl)Large frying panChef's knifeTomatoes bowl (medium bowl)Chunky guacamole bowl (medium bowl)Citrus juicerWooden spoonDinner plateGraterPeelerPlateForkMedium saucepanChopping boardSaucepan lid
Method
1
Lay the braising steak on the chopping board.
10sChopping boardBraising steak · 600 g
2
Cut the braising steak across the grain into thin strips about 5 mm wide.
1 minChopping board, Chefs knifeBraising steak · step 1
3
Transfer the sliced beef to a plate and set aside.
Result · Thinly sliced beef · used in step 34
8sPlateThinly sliced beef · step 2
4
Peel the red onion and discard the papery skin.
20sChopping board, Chefs knifeRed onion · 1 piece
5
Halve the peeled onion through the root, then slice each half thinly into half-moons.
30sChopping board, Chefs knifePeeled red onion · step 4
6
Transfer the sliced onion to a small bowl and set aside.
Result · Finely sliced onion · used in step 31
8sOnion bowl (small bowl)Finely sliced onion · step 5
7
Crush each garlic clove with the flat of the knife to loosen the skin, then peel away and discard the skin.
20sChopping board, PeelerGarlic · 4 piece
8
Finely chop the peeled garlic cloves into a fine mince.
30sChopping board, Chefs knifePeeled garlic cloves · step 7
9
Scrape the chopped garlic into a separate small bowl and set aside.
8sMeasured bowl (small bowl)Finely chopped garlic · step 8
10
Place the green pepper on the chopping board.
5sChopping boardGreen pepper · 1 piece
11
Halve the green pepper, cut out the core and scrape away all the seeds and white pith.
20sChopping board, Chefs knifeGreen pepper · step 10
12
Slice the deseeded pepper halves into thin strips about 5 mm wide.
30sChopping board, Chefs knifeDeseeded green pepper · step 11
13
Transfer the sliced pepper to the bowl with the garlic and set aside.
8sMeasured bowl (small bowl)Sliced green pepper · step 12
14
Place the jalapeños on the chopping board.
5sChopping boardJalapeño chilli · 2 piece
15
Finely chop the jalapeños, discarding the stems but keeping the seeds if you like heat.
30sChopping board, Chefs knifeJalapeño chilli · step 14
16
Add the chopped jalapeño to the bowl with the pepper and garlic.
Result · Measured garlic and sliced green pepper and finely chopped jalapeño · used in step 32
8sMeasured bowl (small bowl)Finely chopped jalapeño · step 15
17
Place the plum tomatoes on the chopping board.
5sChopping boardPlum tomatoes · 3 piece
18
Roughly chop the plum tomatoes into 1 cm pieces.
40sChopping board, Chefs knifeWhole tomatoes · step 17
19
Transfer the chopped tomatoes to a medium bowl and set aside.
Result · Roughly chopped tomatoes · used in step 42
8sTomatoes bowl (medium bowl)Roughly chopped tomatoes · step 18
20
Pour the rice into a medium saucepan.
8sMedium saucepanLong-grain white rice · 200 g
21
Pour the water over the rice.
8sMedium saucepanWater · 400 ml
22
Add a generous pinch of salt to the rice and water.
5sMedium saucepanSalt · 0.5 tsp
23
Bring the rice and water to a full boil over high heat, stirring once.
3 minMedium saucepan
24
Turn the heat under the saucepan down to its lowest setting.
5sMedium saucepan
25
Place the lid on the saucepan.
10sMedium saucepan, Saucepan lid
26
Simmer the rice undisturbed for 18 minutes, until all the water has been absorbed and the grains are tender.
18 minMedium saucepan
27
Lift the lid off the saucepan and set it aside.
8sMedium saucepan, Pan lid
28
Run a fork through the cooked rice to separate the grains.
Result · Fluffy cooked rice · used in step 60
20sMedium saucepan, Fork
29
Pour the oil into the large frying pan.
8sLarge frying panExtra-virgin olive oil · 15 ml
30
Set the pan over high heat and let the oil heat until it shimmers.
1 minLarge frying pan
31
Tip the sliced onion into the hot pan.
8sLarge frying panFinely sliced onion · step 6
32
Add the sliced pepper, garlic and jalapeño to the pan with the onion.
8sLarge frying panMeasured garlic and sliced green pepper and finely chopped jalapeño · step 16
33
Stir and cook the vegetables over high heat for about 5 minutes, until softened and beginning to colour at the edges.
5 minLarge frying pan, Wooden spoon
34
Add the sliced beef strips to the pan with the vegetables.
8sLarge frying panThinly sliced beef · step 3
35
Sprinkle the ground cumin over the beef.
5sLarge frying panGround cumin · 2 tsp
36
Add the smoked paprika to the pan.
5sLarge frying panSmoked paprika · 1 tsp
37
Add the chilli powder to the pan.
5sLarge frying panChilli powder · 1 tsp
38
Crumble the dried oregano into the pan.
5sLarge frying panDried oregano · 1 tsp
39
Season with salt.
5sLarge frying panSalt · 1 tsp
40
Add the ground black pepper.
5sLarge frying panGround black pepper · 1 tsp
41
Stir everything together and cook over high heat for 6 minutes, turning the beef frequently, until browned all over and cooked through.
6 minLarge frying pan, Wooden spoon
42
Tip the chopped tomatoes into the pan.
8sLarge frying panRoughly chopped tomatoes · step 19
43
Drain and rinse the black beans, then add them to the pan.
8sLarge frying panBlack beans · 400 g
44
Stir well and cook for 3 minutes over medium heat until the tomatoes have broken down slightly and the beans are heated through.
3 minLarge frying pan, Wooden spoon
45
Squeeze the juice of one lime over the filling and stir through.
15sLarge frying pan, Citrus juicerLime · 1 piece
46
Reduce the heat to its lowest setting to keep the filling warm while you prepare the remaining components.
Result · Warm burrito filling · used in step 61
1 minLarge frying pan
47
Place the avocados on the chopping board.
5sChopping boardAvocado · 2 piece
48
Cut each avocado in half lengthways around the stone, then twist the halves apart and lever out the stone with a spoon.
20sChopping board, Chefs knifeAvocado · step 47
49
Scoop the avocado flesh out of each skin with a spoon into a medium bowl, discarding the skins.
10sChunky guacamole bowl (medium bowl)Halved avocados · step 48
50
Squeeze the juice of the second lime over the avocado.
10sChunky guacamole bowl (medium bowl), Citrus juicerLime · 1 piece
51
Add a pinch of salt to the avocado.
5sChunky guacamole bowl (medium bowl)Salt · 0.5 tsp
52
Mash the avocado with a fork to a rough, chunky paste, leaving some texture.
Result · Chunky guacamole · used in step 62
30sChunky guacamole bowl (medium bowl), Fork
53
Grate the cheddar on the coarse side of a box grater directly into a small bowl.
Result · Grated cheddar · used in step 64
40sCheddar bowl (small bowl), GraterMature Cheddar cheese · 120 g
54
Add a thin film of oil to a small frying pan and set over medium heat.
8sSmall frying panExtra-virgin olive oil · 30 ml
55
Place one tortilla in the warm pan.
5sSmall frying panFlour tortillas · 4 piece
56
Warm each tortilla in the pan for 20 to 30 seconds per side until pliable and lightly toasted, repeating with all 4 tortillas and stacking them on a plate as you go.
Result · Warmed tortillas · used in step 59
1 minSmall frying pan
57
Place the coriander on the chopping board.
5sChopping boardFresh coriander · 20 g
58
Roughly chop the coriander leaves and fine stems together.
Result · Roughly chopped coriander · used in step 65
20sChopping board, Chefs knifeFresh coriander · step 57
59
Lay one warmed tortilla flat on the dinner plate.
8sDinner plateWarmed tortillas · step 56
60
Spoon a quarter of the fluffy cooked rice down the centre of the tortilla, leaving a 4 cm border at each end.
15sDinner plate, SpoonFluffy cooked rice · step 28
61
Spoon a quarter of the warm burrito filling on top of the rice.
15sDinner plate, SpoonWarm burrito filling · step 46
62
Add a generous spoonful of chunky guacamole alongside the filling.
10sDinner plate, SpoonChunky guacamole · step 52
63
Dollop the sour cream over the filling.
10sDinner plate, SpoonSour cream · 120 ml
64
Scatter the grated cheddar generously over the top.
10sDinner plateGrated cheddar · step 53
65
Scatter the roughly chopped coriander over everything.
8sDinner plateRoughly chopped coriander · step 58
66
Fold the two short ends of the tortilla over the filling, then fold one long side tightly over and roll the burrito away from you into a firm, sealed cylinder, pressing gently to hold its shape, and repeat with the remaining 3 tortillas.
Result · Beef Burritos
30sDinner plate
Printed 28 September 2026