Ingredients
Scale
- 500g minced beef
- 8 tortilla wraps
- 1 tsp cayenne
- 1 tsp garlic granules
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tbsp paprika
- 1 tsp oregano
- 2 tbsp olive oil
- 1 lime
- handful fresh coriander
- full fat natural/greek yoghurt
- 2 eggs
- dash of milk
- 80g cheddar cheese
- 2 cups rice
- 10 cherry tomatoes
- sliced yellow pepper
- salad to serve
- one ripe avocado
Instructions
- Heat oil in a large wok and add the mince. Let it brown gradually.
- Add all of your dried herbs and spices in a bowl and combine. Pour over the browned mince.
- Meanwhile, cook the rice according to packet instructions. I like to use a rice cooker, saving me time and burning the rice to the bottom of a pan!
- Make the salsa by chopping up your cherry tomatoes, placing them in a bowl along with chopped coriander, crushed garlic, lime juice and one chopped chilli pepper with the seeds removed (can use 1/2 tsp crushed dried chilli in its place)
- The guac is easily made by blitzing one ripe avocado, lime juice, lime zest, a dash of olive oil and chopped coriander. Alternatively, you could give the guac a miss and slice up avocado fingers to have either in or alongside the burrito.
- I like to add eggs to my baby’s burrito, but this is entirely optional. I scramble them with a little milk in a hot frying pan and keep them on once side while I wait for the rest to cook.
- Once everything is ready, it’s time to create your burrito. I get my wrap and add a little mince, some rice, the egg, a spot of salsa and guac, a spoonful of yoghurt, some grated cheese and then fold it. For baby, i cut it into pinwheels, making it easier to hold and eat.