Chipotle beef burrito rolls with broccoli stalk slaw
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Gareth Morgans
Chipotle beef burrito rolls with broccoli stalk slaw
These chipotle beef burrito rolls are full of Mexican flavours and are simple enough to make on a weeknight
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
590Kcal
Fat
16gr
Saturates
4gr
Carbs
67gr
Sugars
4gr
Fibre
14gr
Protein
38gr
Salt
0.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- ½ tbsp olive oil
- 1 tbsp chipotle paste
- 200g beef mince (we used 5% fat mince)
- ½ x 400g tin black beans, rinsed and drained
- zest and juice of 1 lime, plus extra wedges (optional)
- ½ x 250g pouch precooked rice, or 125g leftover rice
- 2 large flour tortillas**
For the slaw
- 2 tbsp light mayonnaise
- 1 broccoli stalk, finely shredded
- 50g red cabbage, finely shredded
Step by step
- Heat the oil in a frying pan and fry the chipotle paste for 1 minute before adding the mince. Stir fry for 6-8 minutes or until the mince is well browned and cooked through. Stir in the black beans and lime zest and season to taste.
- Meanwhile, for the slaw, whisk the mayonnaise and lime juice in a bowl and toss together with the shredded veg to coat. Season to taste.
- Heat the rice until piping hot. Griddle the tortillas for 1 minute on each side to warm through with slight griddle marks.
-
Divide the rice between the tortillas, then top each with half of the beef mixture. Top with a heaped spoonful of slaw, then roll up the tortillas, burrito-style – pull the bottom half of the tortilla up to meet the top half. Pull the top layer back on itself to push the filling into a roll. Fold in one side, then the other, then roll up tightly. Serve with the rest of the slaw on the side, and lime wedges, if you like.
**Use gluten-free wraps rather than tortillas, if required.
