Mexican burrito — a classic recipe with beef, beans and guacamole

The burrito is one of the most famous dishes of Mexican cuisine: a soft wheat tortilla wrapped around a rich filling of meat, beans, rice and fresh vegetables. This classic recipe brings the authentic taste of Mexico to your kitchen, with simple ingredients and clear steps.

Ingredients (for 4 servings):

For the tortillas:

• 4 large wheat tortillas (about 25 cm in diameter)
• 1 tablespoon olive oil

For the beef filling:

• 500 g ground beef (or beef cut into thin strips)
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon chilli pepper (to taste)
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons olive oil

For the rest of the filling:

• 400 g cooked black beans (or canned, drained)
• 250 g cooked rice
• 1 large tomato, diced
• 1 ripe avocado, mashed (guacamole) with the juice of half a lemon
• 100 g grated cheddar cheese
• 4 tablespoons sour cream
• 1/2 head of lettuce, finely shredded
• 1/4 bunch fresh coriander, chopped (optional)

Preparation (prep time: 20 minutes; cooking time: 20 minutes; total: 40 minutes):

1. Heat the oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes until softened, then add the garlic and the spices (cumin, paprika, chilli, oregano) and fry for 1 more minute.
2. Add the beef and fry for 8–10 minutes, breaking it up with a wooden spoon, until golden and fully cooked. Season with salt and pepper.
3. In another pan, warm the black beans with a little salt and a spoonful of oil for 3–4 minutes, until heated through.
4. Warm the tortillas: place them one by one in a hot dry pan for 20–30 seconds on each side, or wrap them in a damp cloth and microwave for 1 minute, so they become soft and pliable.
5. Make the guacamole: mash the avocado with a fork, add the lemon juice, a little salt and pepper, and mix well.
6. Assemble the burrito: lay a warm tortilla on a clean surface. In the centre place, in order: a spoonful of rice, beef, beans, tomato, lettuce, guacamole, sour cream, cheddar cheese and coriander.
7. Fold the sides of the tortilla inwards over the filling, then roll it up tightly from the bottom to form a closed wrap.
8. For a crispy crust, place the wrapped burrito seam-side down in the hot pan and cook for 1–2 minutes on each side. Cut in half diagonally and serve warm.

Tip: You can personalise the burrito with chicken instead of beef, or with roasted vegetables for a vegetarian version. Hot salsa sauce on the side gives the final Mexican touch.