Beef and vegetable burritos

I am a bit of a Mexican food fan so always happy to try out a new combination of ingredients for a fun family meal! The sweet potato worked really well in this mix. If you want to keep it completely mild you can simply take out the chilli- it’ll still be plenty tasty enough!


1 onion

1 small sweet potato

1 medium red pepper

3-4 cloves of garlic

1/2 mild red chilli

1 small carrot

1/4 teaspoon of chipotle chilli powder (or regular mild chilli powder

1 teaspoon oregano

1 teaspoon cumin

1 1/2 teaspoons of smoked paprika or regular paprika

500g beef mince

2 tablespoons of tomato purée

1 tin of chopped tomatoes

1 tin of cannelini beans

4-5 handfuls of frozen peas

2 tablespoons of coriander

Tortillas (choose dairy or gluten free ones if required)
To serve (optional)-

Tomato salsa/ sour cream or yoghurt/ lettuce/ guacamole 

Peel the sweet potato and cut into small cubes, dice the onion, finely chop the garlic and chilli, peel the carrot and cut the pepper into small cubes.

Heat a tablespoon of oil in a large pan 

Add the onions and sweet potato and cook on a medium heat for 3mins

Add the pepper, garlic and chilli and continue to cook for a couple of minutes

Finely grate the carrot

Then add to the pan and mix through 

Add the cumin, oregano, chipotle chilli and smoked paprika and cook for 2mins

Turn the heat up to high and add the mince. Use a spatula or wooden spoon to work it as it cooks to avoid clumps. If it seems really oily once it’s cooked drain the excess oil off.

Add the tomato purée and mix through

Pour in the chopped tomatoes 

Fill the empty tin half way with water and add to the pan

Bring to the boil then cover and simmer gently for 10mins

Finely chop the coriander

Add the beans (drained), frozen peas and chopped coriander to the pan and stir in. Simmer for another 10mins uncovered this time.

Leave to settle off the heat for 5mins before serving.

Serve! Ready to be assembled on the table.


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