Mexican Burrito Feast

Mexical Burrito Recipe with Salad and Rice

Chop –  1 Onion – 3 cloves garlic – 300g Tomatoes

Spice – 1/2 tsp Cumin Powder – 1/2 tsp Chilli Powder – 1 tsp. Coriander Powder – 1 tsp. Salt

Cook – Soak 250 g  Brown Beans overnight – Cook till well done. (or use Tinned beans)

Fry – Heat 2 tbsp. Oil  – Add Onions -Garlic – fry till soft  – Add spices – Mix 1 mnt – 1/2 Kg.  Minced Meat – Saute  +/- 5 mnts – Chopped Tomatoes – 1 tsp. Sugar – Add Cooked beans – bring to boil -3 mnts. – Chilli Con Carne

Guacamole – Deseed and Mash 2 Avocados – Pinch Salt  – Juice 1 lemon

Roll –   Heat Flour tortillas – Spread spoonful Chilli Con Carne – Some Guacamole – Spoonful Sour Cream – Fold ends of Tortillas – Roll

Serve  – Burritos with Salad, Tomato Rice , Grated Cheese and Tortilla Chips.

Garnish – With coriander leaves and Sliced Red Pepper.

Note: Adjust Salt to taste.    Add Herbs of Choice.   For Vegetarian Version Skip the Mince Meat.

This is a dish made by  Tina when I was on holiday in India.   We make Chilli Con Carne all the time to eat with Rice.   It is Sarah and Tina’s Favourite dish.  Guacamole is another regular favourite at our place.

Easy Mexican Burritos Recipe with Salad Rice and Grated Cheese





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