🌯 Burrito de carne

Name: Burrito de carne
Total time: 40 min
Yield: 4
Cuisine: Mexico · Northern Mexico
Ingredients: 4 large flour tortillas; 150 g long-grain rice; 500 g beef steak, finely diced; 1 onion and 2 garlic cloves, chopped; 1 tsp ground cumin; 300 g cooked pinto beans; 80 g grated cheese; 150 g tomato salsa; 1 ripe avocado mashed with lime juice and salt (guacamole); 1 tbsp vegetable oil, salt and pepper

Origin: Mexico · Northern Mexico

660kcal

per serving · 300 g

220kcal

per 100 g

30 gProtein10 g / 100 g

27 gFat9 g / 100 g

66 gCarbs22 g / 100 g

Burrito de carne is a flour tortilla rolled around seasoned beef, rice, beans, cheese, tomato salsa and creamy guacamole. The beef is the star, cooked with onion, garlic and cumin until savoury and tender, while the guacamole and salsa add freshness. It is a hearty, hand-held meal, often toasted so the tortilla turns lightly crisp.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: beef

Not veganbecause of: beef, cheese

Contains glutenbecause of: flour tortilla

Contains dairybecause of: cheese

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

flour tortillabeefricebeanscheesesalsaguacamole

Recipe

4 servings40 min

Ingredients

4 large flour tortillas
150 g long-grain rice
500 g beef steak, finely diced
1 onion and 2 garlic cloves, chopped
1 tsp ground cumin
300 g cooked pinto beans
80 g grated cheese
150 g tomato salsa
1 ripe avocado mashed with lime juice and salt (guacamole)
1 tbsp vegetable oil, salt and pepper

Method

Cook the rice. Brown the beef with onion, garlic, cumin, salt and pepper for 8–10 minutes.
Warm the beans with a splash of water and lightly mash some of them.
Warm the tortillas in a dry pan so they fold without tearing.
Lay out each tortilla and fill the centre with rice, beans, beef, cheese, salsa and guacamole.
Fold in the sides, roll up tightly and toast seam-side down in the pan for 1–2 minutes per side.

How to make it lighter

Use lean beef such as sirloin and trim fat before dicing.
Halve the cheese and keep the guacamole to 1–2 tbsp per burrito, since avocado is energy-dense.
Choose a smaller tortilla and add lettuce and peppers for volume.

History

Burritos are associated with northern Mexico, especially Chihuahua and Sonora, where wheat flour tortillas are common. Beef-filled versions are typical of the cattle-raising north and spread widely through Mexican-American cooking in the United States.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →