Go to all recipes
Spicy mince burritos

Spicy mince burritos


Try these Mexican-style wraps for a speedy dinner

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    3696kj 880kcal
  • Fat
    High 49%
  • Saturates
    High 55%
  • Sugar
    Low 49%
  • Salt
    Low 49%

% of adult’s reference intake | Carbohydrates per serving : 95g


  • 1 tbsp sunflower oil
  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 200g Co-op beef mince
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne
  • 2 tsp tomato puree
  • 3 medium vine tomatoes, chopped
  • 1/2 x 400g tin kidney beans, drained and rinsed
  • 1/2 red onion, peeled and finely sliced
  • 1/2 red pepper, deseeded and sliced
  • To serve:
  • 250g pack Co-op Loved by Us microwaveable basmati rice
  • 2 Co-op large white tortilla wraps
  • Spoonful sour cream
  • handful (60g) grated mature cheddar


  1. Heat 2tsp of the oil in a large pan over a medium heat, add the chopped onion and fry for 3 minutes until softened
  2. Add the mince to the pan. Season and fry over a high heat for 4 minutes until browned all over
  3. Stir through the garlic and dried spices, fry for a minute or so more
  4. Now add the tomato puree, chopped tomatoes and 150ml water to the pan
  5. Cover and simmer for 15 minutes (adding a splash more water if it looks dry)
  6. Stir through the kidney beans, recover and return to the heat for a further 5 minutes
  7. Meanwhile fry the sliced onion and pepper in the remaining oil for 4 minutes until softened. Heat the rice according to pack instructions. Warm the tortillas
  8. Preheat the grill. Divide the mince and rice between the tortillas spooning along the centre. Top with the fried onion and pepper, and spoon over some sour cream

Explore more recipes