Tex-Mex Burrito with Beef and Kidney Beans

Seasoned beef, kidney beans, corn and avocado fill these burritos. Cream cheese and crème fraîche add creaminess, while lettuce keeps the filling fresh.

Inspired by a food market

After eating delicious burritos at a food market in Amsterdam, I wanted to make them at home again. I chose beef, corn, kidney beans, tomato, avocado and lettuce for this version.

Keep the filling from becoming watery

Brown the beef until crumbly and fully cooked. Briefly fry the tomato paste, then add onion, tomato, corn and drained kidney beans. Reduce any excess liquid so the tortilla does not become soggy.

Roll the burritos tightly

Warm the tortillas according to the packet. Spread cream cheese in the centre and add the filling. Leave space around the edges, fold the sides in and roll up firmly from the bottom.

Preparing burritos ahead

The beef and bean mixture can be made ahead, cooled quickly and refrigerated covered. Reheat it thoroughly before assembling. Add lettuce, avocado and crème fraîche at the last moment. Burritos freeze better without these fresh ingredients.

Kitchen tip

Let the hot pan filling steam off briefly before rolling. The lettuce will wilt less quickly and the tortilla will stay firmer.

Place seam-side down and cut in half if you like. Serve with extra tomatoes or avocado cream.

Easy recipe

Tex-Mex Burrito with Beef and Kidney Beans

★★★★★★★★★★3.0 out of 5 · 2 ratings

Tex-Mex burritos with beef, kidney beans, corn and avocado. Creamy filling and step-by-step rolling instructions, ready in about 20 minutes.

Prep time

10 min

Cook time

10 min

Yield

2 servings

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Ingredients

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• 2Wheat tortilla, about 100 g total
• 200 gground beef, reduced fat
• 20 gcream cheese, regular fat
• 20 gcreme fraiche
• 70 gavocado
• 50 gcorn, drained
• 50 gtomatoes
• 15 gtomato paste
• 70 gonion, about 1 small
• 30 glettuce, about 3–4 leaves
• salt, pepper, garlic, paprika.
• 100 gkidney beans, canned, drained
• 1 tsprapeseed oil

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Instructions

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1. Finely dice the onion and tomato. Drain the corn and kidney beans. Dice the avocado, then wash and thoroughly dry the lettuce.
2. Heat 1 tsp rapeseed oil in a pan. Brown the beef until crumbly and fully cooked. Season with salt, pepper, garlic and paprika. Stir in the tomato paste and briefly fry.
3. Add the onion, tomato, 50 g corn and 100 g kidney beans. Cook for a few minutes and reduce excess liquid. Remove from the heat and let the filling steam off briefly.
4. Warm the tortillas according to the packet. Spread 10 g cream cheese in the centre of each. Divide the beef mixture, avocado and lettuce between them, leaving the edges clear. Add 10 g crème fraîche to each.
5. Fold in the sides and roll firmly from the bottom. Place seam-side down and serve immediately.

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3.0 out of 5 · 2 ratings

Nutrition per serving

Calories

536 kcal

Protein

30 g

Carbohydrates

42.4 g

Sugar

7.4 g

Fat

27.4 g

Saturated fat

9.1 g

Fibre

5.4 g

Salt

1.6 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace