Hint: For burritos that are juicy and packed with flavour try using any of the following: rice, corn, black beans, lettuce/cabbage, diced tomato, red onion, cheese and coriander/cilantro.
Remember: Piping hot filling will steam the burrito, making the tortilla soggy. Let the mixture cool before wrapping it up.
Cooking
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned.
- Add beef and cook, breaking it up as you go, until it browns.
- Add Taco Seasoning (or chilli powder if you don’t have taco seasoning) and cook for 1 minute.
- Add tomato paste and water to the meat, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out.
- Set aside to cool for 10 minutes to prevent soggy burritos.
- Place a burrito on a flat surface. Place 1/3 cup of rice just below the centre. Top with 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
- Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then wrap in foil.
- Burritos are best served with something to dollop or dip into. Try sour cream, chilli sauce, or more of your favourite ZEG sauce and taste the full flavoured magic.
