Serves 4
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  1. Heat half of the oil in a large pan overa medium heat and cook the onion for4-5 minutes until translucent. Add two tablespoons of the chipotle paste and cook for one minute.
  2. Add the mince and cook for 6-8 minutes or until the mince is browned all over and no pink parts remain, breaking up any lumps with a wooden spoon. Season with salt and black pepper.
  3. Stir in the beans and lime zest. Set aside.
  4. Wipe out the pan and heat the remaining oil over a medium-high heat. Cook the red onion and peppers with the remaining chipotle paste for 5-6 minutes until softened but still retaining some bite.
  5. Reheat the rice until piping hot. Cook the tortillas on a dry griddle pan over a high heat for one minute per side to warm through and add slight griddle marks.
  6. To assemble each burrito, add some peppers and onions, beef mince and rice. Top with some lettuce, guacamole and sour cream, then roll up into a burrito and serve.

Nutrition Facts

Per serving: 570kcals, 17.8g fat (5.5g saturated), 62.3g carbs (6.6g sugars), 40.1g protein, 5.7g fibre, 0.838g sodium