Tex-mex burritos

25 min active, 0 min passive
  • 700 g minced beef
  • Sunflower oil
  • 2diced shallots or onions
  • 20 g sweet paprika powder
  • 20 g smoked paprika powder
  • 100 g sweet corn
  • 100 g kidney beans
  • 1avocado
  • cherry tomatoes
  • salt | pepper
  • Juice of 1 lime
  • 200 g cheddar cheese
  • 4large wheat wraps
  • A little lettuce
  • Fresh coriander, finely chopped
  • Pickled jalapeño peppers, finely sliced
  1. Preheat the grill with the griddle plate in the Volcano position for 10 minutes at the highest level, keep the lid closed.

  2. Remove the stone from the avocado, chop the flesh in a bowl and mash with a fork. Then add the quartered cherry tomatoes, salt, pepper, lime juice and sunflower oil and mix it all together.

  1. Brown the minced beef on the hot cast-iron griddle plate with a drizzle of sunflower oil.

  2. Then add the diced shallots, sweetcorn and kidney beans. Season with the sweet and smoked paprika powder.

  3. As soon as the minced beef is cooked, fill the wrap with mince, grated cheddar, avocado cream, coriander, jalapeño slices and lettuce. Fold: on both sides, fold over around a quarter of the wrap and then roll up lengthwise.

  4. Finally, cook the burrito at a high heat on both sides on the cast-iron griddle plate.

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