Ingredients

300g brown rice

4-6 wholemeal tortilla wraps, to serve

1 tsp olive oil

400g-500g beef mince

1 large onion, finely chopped

2 garlic cloves, crushed

2 tsp chipotle paste

1 tbsp Cajun or fajita seasoning

1 tbsp brown sugar

1 tbsp cider vinegar

400g can black beans, drained but not rinsed

400g can chopped tomato

1 tomato, chopped

1 red onion, finely chopped

½ small pack coriander, chopped

1 lime, juiced

2 avocados, stoned and peeled

Natural yogurt, lime halves to squeeze over, and grated cheddar (optional)

Instructions

Step 1: Heat the olive oil in a frying pan over medium heat. Crumble in the beef mince and fry for 15-20 minutes. Initially, the mince will release liquid, but once it evaporates, it will start to sizzle and brown. Break it up with a wooden spoon to brown all over.

Step 2: Stir in the finely chopped onion and cook for another 10 minutes until softened. Add the crushed garlic, chipotle paste, Cajun or fajita seasoning, brown sugar, and cider vinegar. Cook for 1 minute, then add the drained black beans and chopped tomatoes. Stir well and simmer uncovered for 20 minutes until thickened.

Step 3: Meanwhile, rinse the brown rice and place it in a medium saucepan with 600ml cold water and a pinch of salt if desired. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 20 minutes or until the water is absorbed. Turn off the heat and let it stand covered for 10 minutes. Fluff the rice before serving.

Step 4: For the guacamole, combine the chopped tomato, red onion, coriander, lime juice, and avocados. Mash gently to create a chunky guacamole. Season to taste.

Step 5: Warm the wholemeal tortillas. Spread a layer of guacamole over each, then add a generous portion of rice followed by the chilli mixture. Top with natural yogurt, a squeeze of lime, and grated cheddar if using. Wrap the burritos tightly, halve them, and serve immediately.

Tips & Variations

Use turkey mince for a leaner option without compromising flavor.

For extra heat, add chopped fresh chili or a dash of hot sauce to the chili mixture.

Swap black beans for kidney beans or pinto beans based on your preference.

Prepare the chili in advance; flavors deepen after resting in the fridge for a day.

Storage

Store the cooked chili in an airtight container in the fridge for up to two days or freeze for up to one month. Defrost thoroughly before reheating until piping hot. Guacamole is best made fresh but can be kept covered with cling film directly on its surface in the fridge for a few hours to prevent browning. Keep rice and tortillas separate and reheat gently when ready to serve.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the beef mince and add extra beans or cooked lentils for protein. You can also include sautéed vegetables like bell peppers and mushrooms for a hearty filling.

How can I make the burritos spicier?

Add more chipotle paste or include fresh chopped chili peppers when cooking the chili. You can also serve with hot sauce or spicy salsa on the side for extra heat.