Mince and Bean Burrito recipe
Juan Méndez, a street vendor in Chihuahua, Mexico, invented the burrito. During the Mexican Revolution in the 1910s, Méndez decided to wrap his food in flour tortillas to keep it warm and transport it on his small donkey. He then realized that wrapping the food in a tortilla was tasty and a good way to serve it.
1 tsp canola oil
1 onion, chopped
3 cloves garlic, finely chopped
250 g lean beef mince
1 medium zucchini, grated
2 medium carrots, grated
400 g can no-added-salt red kidney beans, drained and rinsed
400 g can no-added-salt diced tomatoes
1 tbs sweet chilli sauce
2 tbs paprika
1 tbs ground cumin
1 tbs ground coriander
1 tbs chilli flake, optional
See serving suggestion
In a large frypan, heat the oil and fry the onion, garlic, and mince for about 5 minutes, or until the onions are clear and the meat is browned.
Add the other ingredients and cook, stirring periodically, for 10 minutes with the lid off.
Roll the Mexican Mince in a tortilla with tomato, corn, onion, cucumber, and lettuce as a serving option. For an added kick, stir in a tablespoon of natural low-fat yoghurt and chilli flakes.