Red kidney bean, rice and mince burritos
These red kidney bean, rice and mince burritos are usually one of Ryan’s dishes, but I decided to give the recipe a try!
You will need
400g mince meat
1 cup long grain rice
1 tin of 420g kidney beans, drained
1 tin of 400g chopped tomatoes
1 cup of cold water
Grated cheese to serve
1 packet mix of chilli powder (I used Schwartz hot chilli con carne)
Add rice and a pinch of salt (if required) to a large pan of boiling water. Stir once then reduce the heat, cover and
simmer for 15 minutes or until rice is tender.
Drain in a sieve and set aside.
Pan fry the mince meat in oil on a medium heat.
While the meat is browning, drain the beans and add to a sauce pan with oil. Add the tomatoes and chilli powder mix with a cup of cold water and stir.
Once the mince is cooked add this to the beans and tomatoes, mix well and leave to simmer. The aim is to evaporate most of the water.
Microwave the Soft Corn Tortillas on full power for 35-40 seconds or heat in the oven following the pack instructions.
I served ours in a large salad bowl, with the grated cheese in a smaller bowl and store bought guacamole and sour cream.
They were very spicy! But we both really enjoyed them.