These yummy burritos make a great week-night dinner for the whole family. Packed full of vege with loads of flavour - our Mexican Steak Burritos will guarantee clean plates!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
300 g beef steak, cut into thin strips (rump or sirloin)
½ x 35g pouch Farrah’s Burrito Spice Mix
1 large avocado, stone removed and peeled
Juice from ½ lemon
400 g can Wattie’s Mexican Style Tomatoes
400 g can Wattie's Black Beans in Springwater, drained
250 g pouch microwave brown rice
1 cup Wattie's frozen Supersweet Corn Kernels
6 Farrah's Burrito Tortillas
2-3 cup shredded iceburg lettuce
1 ½ cup grated cheese
1 red capsicum, deseeded and cut into strips
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How do I make it ?
Slice the steak into thin strips. Toss meat through the spice mix. Set aside.
Mash avocado with lemon juice. Season to taste and set aside.
Pour Wattie's Mexican Style Tomatoes into a deep frying pan. Add drained Wattie's Black Beans, rice and Wattie's frozen Supersweet Corn Kernels. Mix together and cook over medium heat, stirring occasiolly for about 10 minutes until hot and sauce has absorbed into the rice.
While the rice mix is cooking. Heat a frying pan with a dash of oil. Quickly stir fry the spice coated steak strips until cooked.
Fill Farrah's Burrito Totillas with rice mix, steak, lettuce, grated cheese, capsicum strips and avocado. Roll to enclose filling.
Wattie’s Black Beans are super versatile and are a great addition to or replacement for meat dishes.Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles.