Beef Burrito Bowls

  • 20 Feb - 26 Feb, 2021
  • Mag The Weekly
  • Cookery


· 1 tablespoon sunflower oil

· 2 red onions

· 500 g beef mince

· 2 teaspoons chipotle chilli paste

· 200 ml boiling water

· 4 tortilla wraps

· ¼ iceberg lettuce

· 250 g cherry tomatoes

· ½ cucumber

· 6 tablespoons greek yogurt

· 1 lime to serve

· A pinch paprika


Heat the oven to 200°C. Heat one tablespoon oil in a frying pan, add the red onions and beef mince, and then fry over medium heat until the beef has browned. Mix the chipotle paste with boiling water, then add to the pan. Season with salt and black pepper, simmer until the liquid has cooked off. Meanwhile, brush the tortillas with a little oil; put each one in an ovenproof bowl. Bake for five minutes until golden and firm. Remove from the oven and leave to cool. To serve, half-fill the tortilla cases with shredded lettuce, then top with the chipotle beef, tomatoes and cucumber. Add a dollop of yogurt and a lime wedge to each, then sprinkle with paprika and serve.