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Cooking
Mexican Burrito with Beans and Ground Beef
· 4 servings
Brown the meat
Heat sunflower oil in a large pan. Sauté the finely chopped onion until softened. Add the ground meat, season with salt and pepper, and mix well. Fry over medium heat until the meat is no longer pink and turns nicely browned.
Add the vegetables and beans
Add the drained corn and beans from the can. Cut the bell pepper into small pieces and halve the cherry tomatoes. Tip everything into the pan with the meat.
Season, sauce and rice
Stir everything together and add the Santa Maria burrito seasoning. Season further with crushed garlic. Finally, stir in the Santa Maria taco sauce and the cooked rice.
Fill the tortillas
Mix thoroughly and let everything heat through together for about five minutes. Warm the tortillas according to the package instructions. Spoon the meat filling into the centre of each tortilla and top with chopped parsley and grated gouda.
Roll up the tortillas
Fold the edge of the tortilla in over the filling, then roll the whole tortilla up tightly.