Mexican Burritos Two Ways
Ingredients
- 8 each White Tortilla Wraps
- 500 g Fortune Long Grain Rice (Fortune Rice Long Grain 10 kg)
- 30 mL Simply Sunflower Oil (Simply Sunflower Oil 20 Litres)
- 15 mL Cornwells Apple Cider Vinegar (Cornwells Vinegar Cider 2 l x 6)
- 1 each Onion (finely chopped)
- 4 each Garlic Cloves (finely chopped)
- 6 g Ground Cumin
- 6 g Ground Coriander
- 3 g Cayenne Pepper
- 6 g Dried Oregano
- 500 g Beef Mince
- 3 g Golden Caster Sugar
- 400 g Tomatoes (canned)
- 400 g Black Beans
- 1 each Avocado
- 2 each Tomatoes
- 100 mL Sour Cream
- 1 each Lettuce (shredded)
- 1 each Red Onion (sliced)
- 250 g Cheddar Cheese
- 1 each Red Chilli (sliced)
- 2 each Limes (wedged)
Method
Step 1:
Heat the Simply Sunflower Oil in a pan and fry the finely chopped onion and garlic. Add the beef mince and continually stir until it browns.
Step 2:
Add the dry spices of ground cumin, ground coriander, cayenne pepper and oregano, as well as a little bit of sugar and Cornwells Apple Cider Vinegar. To soften the ingredients, add a can of tomato and black beans.
Step 3:
Cook the Fortune Long Grain Rice on the stovetop until it becomes light and fluffy.
Step 4:
Soften the White Tortillas on the flat plate. Then, spread the sour cream over it, sprinkle the cooked Fortune Long Grain Rice on top, followed by the beef mixture. Sprinkle the cheese over-the-top, followed with the lettuce, chilli and avocado. Fold and roll into a tight burrito.
Turning Mexican burritos into a bowl offering
To serve the dish as a naked burrito bowl, add the rice to the bowl, followed by the beef mixture and top it off with the fresh produce. Add a spoonful of sour cream on the side for some extra flavour.
