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Beef and Bean Burritos

Beef and Bean Burritos

A great treat to use as a bribe!

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 503

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1 tbsp rice bran oil
1 onion, chopped
2 garlic cloves, crushed
600 g beef mince
1 tsp cayenne pepper
2 tsp ground coriander
1 tbsp flour
2 tbsp tomato paste
1 cup beef stock
250 g red kidney beans, drained, rinsed
¼ cup chopped coriander
8 flour tortillas, warmed
Cheese, lettuce, tomato to serve


Heat oil in a large frying pan over medium-high heat. Sauté onion and garlic then add mince. Cook, stirring with a wooden spoon to break up mince, for 8-10 minutes until browned and cooked through.
Add cayenne, SIDS SMOKEY BBQ RUB and coriander. Cook, stirring, for 1 minute until fragrant. Add flour and tomato paste and stir for 1 minute. Stir in stock, boil then simmer, stirring occasionally, for 10 minutes until sauce thickens.
Stir in beans. Cook, stirring, for 2 minutes until heated through. Stir in coriander leaves. Serve mince mixture with tortillas, cheese, lettuce and tomato.
History: An often-repeated folk history is that of a man named Juan Méndez who sold tacos in a street stand in the Bella Vista neighborhood of Cuidad Juárez, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921). To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos. In 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the 'Mexican Cookbook', a collection of regional recipes from New Mexico authored by historian Erna Fergusson.