Beef and bean burritos

Beef and bean burritos

10 mins
Cooking time
12 mins
Ian Hofstetter

To keep the remaining avocado half to use another day, just brush the flesh with a little lemon juice, wrap it in plastic wrap and store in the fridge. If possible keep the half with the stone still attached.


Quantity Ingredient
spray oil
400g rump steak, trimmed and sliced thinly
1 red onion, halved and sliced
420g canned four bean mix, rinsed and drained
1 cup water
50g reduced-salt burrito seasoning
8 burrito tortillas
1/2 ripe avocado, lightly mashed
8 lettuce leaves, shredded
1/2 cup reduced-fat mozzarella cheese, grated


  1. Heat a large frying pan on high. Spray with oil. Cook the beef and onion in batches for 4–5 minutes until well browned.
  2. Stir in the beans, water and burrito seasoning. Bring to the boil, stirring continuously. Then lower the heat and simmer for 2 minutes, until the sauce has thickened.
  3. Meanwhile, warm the tortillas according to the packet instructions. Spread each with a little mashed avocado.
  4. Top each burrito with lettuce and a spoonful of the beef and bean mixture. Sprinkle with cheese, roll up securely and serve straight away.


  • –You can also use chicken strips or chicken or beef mince for these, or add some diced tomato.

    –For a vegetarian version, replace the beef with an additional can of beans of your choice.

Super ingredient: Four bean mix

  • Beans – whether kidney, soy, haricot, cannellini, broad beans or chickpeas – are one of our best friends. They have almost no fat and are packed with fibre, protein (important for vegetarians), B vitamins and minerals. Their GI of around 30, is one of the lowest of any carbohydrate – so they fill you up and keep hunger pangs away.
fat. low-fat. low
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