Healthier burritos

• brown rice↗300g g
• wholemeal tortilla wraps↗4-6

  to serve

• olive oil↗1 tsp tsp
• beef mince↗400g-500g
• onion↗1 large

  finely chopped

• garlic cloves↗2

  crushed

• chipotle paste↗2 tsp tsp
• Cajun or fajita seasoning1 tbsp tbsp
• brown sugar↗1 tbsp tbsp
• cider vinegar↗1 tbsp tbsp
• black beans↗400g can g

  drained but not rinsed

• chopped tomato400g can g
• tomato↗1

  chopped

• red onion↗1

  finely chopped

• coriander½ small pack

  chopped

• lime↗1

  juiced

• avocados↗2

  stoned and peeled

• natural yogurt↗

  lime halves to squeeze over and grated cheddar (optional)

Step-by-step instructions

1. 1

   First make the chilli. Heat the oil in a frying pan over a medium heat, crumble in the mince and fry for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, break it up using a wooden spoon so it browns and caramelises all over, then stir in the onion and cook for another 10 mins until the onion has softened. Add the garlic, chipotle paste, spice mix, sugar, and vinegar, and cook for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened. Will keep chilled for two days or frozen for a month. Defrost thoroughly and reheat until piping hot.

2. 2

   Meanwhile, put the rice in a medium saucepan with 600ml cold water and a pinch of salt, if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and leave to stand.

3. 3

   For the guacamole, mix the tomatoes with the onion, coriander, lime juice and some seasoning, then mash to make a chunky guacamole. To serve, warm the tortillas, roughly spread over some of the guacamole, add a generous layer of rice, then the chilli, natural yogurt, lime juice and grated cheddar, if you like. Wrap everything up tight and halve through the middle and serve.