Mexican Beef Mince Burrito Bowls

Mexican food is fun to get everyone involved with filling and topping their burritos with their favourites.


Cooking Methods

  • Braising

Prep Time

Cooking Time

30 minutes


    2 tbsp Food Lover's Market olive oil blend
    1 onion peeled and finely chopped
    1 tsp Food Lover's Market crushed garlic and ginger
    1 tin of La Belinda chopped tomatoes
    2 tbsp Food Lover's Market BBQ sauce
    3 tbsp All Gold tomato sauce
    3 tbsp All Gold chutney chilli sauce
    1/2 cup Black Tie Merlot (red wine)
    2 tsp fresh thyme, chopped
    1 tsp Food Lover's Market dried origanum
    1 tin La Belinda red kindney beans
    1 tin corn kernels, drained
    Food Lover's Market freshly ground salt and pepper
    4 flour wraps
    1 1/2 cups Parmalat cheddar cheese, grated
    2 avocados thinly sliced
    250 ml Lancewood sour cream
    Juice of half a lemon
    Handful of fresh coriander roughly chopped
    Food Lover's Market freshly ground salt and pepper


    Heat the olive oil in a medium to large pan on the stove. Add the chopped onions,crushed garlic and ginger and cook until soft and translucent. Then add the mince and cook until brown, stirring
    intermittently. Mix in the tomatoes, bbq sauce, tomato sauce, chutney chilli sauce, wine and herbs.
    Season with salt and pepper and allow to cook for 15-20 minutes or until the liquid has reduced and thickened a bit. Drain the tin of beans and corn. Add them to the mince, mixing them through for a minute or two.
    In a bowl mix together sour cream , lemon juice and chopped coriander, season with salt and pepper.
    In a dry pan heat the flour wraps until browned and golden on each side. Then cut into quarters.
    To serve, dish the mince mixture into bowls, garnish with the grated cheese and sliced avocados. Dollop
    the sour cream on top and serve with the quartered wraps.