Smoky Chipotle Beef & Black Bean Burritos

⏱ 45 min · Serves 4

Juicy spiced beef mince simmered with chipotle and black beans, wrapped up with fluffy lime rice and melting cheese, then griddled until the tortilla is golden and crisp. Proper hand-held comfort food, ready in well under an hour.

Per serving: 975 kcal · 52.0g protein · 88.0g carbs · 47.0g fat

Ingredients

• 4 large flour tortillas (25cm)
• 500g beef mince (15% fat)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1-2 tbsp chipotle paste
• 1 tbsp tomato puree
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin black beans, drained and rinsed
• 150ml beef stock
• 1 tsp sugar
• Salt and black pepper
• 200g long-grain or basmati rice
• Zest and juice of 1 lime
• Small handful coriander, chopped
• 150g mature cheddar or red Leicester, grated
• 4 tbsp soured cream
• 1 avocado, sliced (optional)
• Hot sauce, to serve

Method

1. Cook the rice in plenty of salted boiling water until tender, about 10-12 minutes. Drain well, then stir through the lime zest, half the lime juice and the coriander. Cover and set aside.
2. Heat the oil in a large frying pan over a high heat. Add the beef mince and fry for 6-8 minutes, breaking it up, until deeply browned in patches. Don't rush this - the colour is the flavour.
3. Turn the heat to medium, add the onion and cook 5 minutes until softened. Stir in the garlic, cumin, smoked paprika and oregano and cook 1 minute until fragrant.
4. Add the chipotle paste and tomato puree, fry for another minute, then tip in the chopped tomatoes, black beans, stock and sugar. Simmer for 12-15 minutes, stirring now and then, until thick and glossy with no loose liquid. Season well and finish with the remaining lime juice.
5. Warm the tortillas for 20 seconds in a dry pan or 15 seconds in the microwave so they roll without cracking.
6. Build each burrito: a line of lime rice slightly below the centre, a generous spoon of beef, grated cheese, soured cream and avocado. Fold in the sides, then roll up tightly from the bottom.
7. Wipe out the frying pan and set over medium heat. Griddle each burrito seam-side down for 2 minutes, then turn and give the other side 2 minutes until crisp and golden. Rest 1 minute, cut on the diagonal and serve with hot sauce.