Easy Beefy Bean Burritos with Fresh Salads by Tyler Butt Nutrition Home Cooking

Ingredients

• 400g (14 oz) lean ground beef
• 1 can kidney beans (or other beans), rinsed and drained
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp salt (adjust to taste)
• 1/2 onion, finely diced
• 2 tbsp fresh lime juice (divided)
• 4 large tortilla wraps
• 1 cup grated mozzarella cheese (or other cheese)
• 1/2 cucumber, diced
• 1 tomato, diced
• 1/2 red onion, finely diced
• 1/2 cup sweetcorn (canned or frozen)
• 2 spring onions, sliced
• 1/4 cup fresh mint or coriander, chopped
• 1 clove garlic, minced (or to taste)
• 1/4 cup Greek yogurt
• 1/2 tsp lime zest
• 1 tbsp olive oil
• pinch chili flakes (optional)
• to taste black pepper
• for serving hot sauce
• for serving jalapenos

Instructions

1. Prepare the beefy bean mix: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 5-7 minutes.
2. Drain off any excess fat from the beef. Stir in the rinsed and drained kidney beans, chili powder, cumin, paprika, salt, diced half onion, and 1 tbsp of lime juice. Cook for another 3-5 minutes until heated through and flavors meld.
3. Prepare the crunchy lime cucumber salad: In a bowl, combine the diced cucumber, half of the chopped fresh mint or coriander, a pinch of chili flakes (if using), and 1 tsp of fresh lime juice. Season with salt and pepper to taste.
4. Prepare the easy tomato salsa: In another bowl, combine the diced tomato, finely diced red onion, remaining fresh mint or coriander, and 1 tsp of fresh lime juice. Season with salt and pepper to taste.
5. Prepare the fresh corn salad: In a third bowl, mix the sweetcorn, sliced spring onions, and 1 tsp of fresh lime juice. Add a pinch of salt and pepper.
6. Prepare the fresh lime and yogurt sauce: In a small bowl, combine the Greek yogurt, lime zest, remaining fresh lime juice, minced garlic, and a pinch of salt. Stir well.
7. Assemble the burritos: Lay out the tortilla wraps. Spread a generous portion of the beefy bean mix onto one half of each tortilla, leaving a border.
8. Sprinkle the grated mozzarella cheese over the beef and bean mixture.
9. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll up tightly to form a burrito.
10. Heat a dry skillet or non-stick pan over medium heat. Carefully place the folded burritos seam-down into the hot pan.
11. Cook for 2-3 minutes per side, until the tortillas are golden brown and slightly crispy, and the cheese is melted.
12. Slice the cooked burritos in half or into wedges.
13. Serve the burritos with the prepared cucumber salad, tomato salsa, corn salad, and yogurt sauce on the side. Offer hot sauce and jalapenos for those who like extra heat.