Mini Burritos Recipe
These little bite-size burritos are a brilliant finger food to put on the party table. Make ahead and reheat them in the oven before serving.
Servings: 30 mini burritos
Ingredients
- 6 large flour tortilla wraps
Beef and bean filling:
- 500 g (1.1b) minced beef (12-15% fat)
- ¼ tsp salt
- ½ tsp black pepper
- 3 cloves minced garlic
- 2 tbsp fajita seasoning mix
- 1 tsp smoked paprika
- 2 tbsp tomato puree paste in USA
- 400 g (14 oz) tin kidney beans in chilli sauce
- 1 beef stock cube (crumbled)
Also:
- 220 g (7.7oz) pack microwave Mexican rice, heated/cooked
- 8-10 cherry tomatoes sliced into 1/8 ths
- 80 ml (1/3) cup soured cream
- 6 tbsp finely chopped spring onions scallions
- 50 g (1/2 packed cup) grated cheddar cheese
Instructions
- Use a 9cm diameter cookie cutter to cut 30 mini tortillas from the 6 large tortillas (you should get 5 from each tortilla). Put to one side while you make the beef.
- Heat a large frying pan over a high heat and add the minced beef, salt and pepper.
- Fry for 5-6 minutes, stirring and breaking up any large chunks of beef as you go, until the beef is browned.
- Add the garlic, fajita seasoning, smoked paprika, tomato puree and crumbled stock cube and stir together. Cook for a further 2 minutes.
- Move the minced beef to one side of the pan and add the tinned kidney beans to the space.
- Give them a bit of a squish with the back of a wooden spoon to break them up. Some lumps are fine, but we don’t want whole kidney beans.
- Stir everything together and cook for a further 3-4 minutes, until everything is hot and you have a thick mixture, then turn off the heat.
- Now it’s time to fill the mini burritos.
- Take one of the mini tortillas and place on a small square of foil.
- In the centre of the tortilla, add a rounded teaspoon of the minced beef mixture, a teaspoon of the Mexican rice, two pieces of the chopped cherry tomato, ½ tsp of sour cream and a pinch each of spring onions (scallions) and cheese.
- Roll up the tortilla, then wrap in the foil tightly and twist the ends. Its a little messy but the foil holds everything together. Place on a tray and repeat with the remaining burritos.
- Serve immediately or see the notes for the make ahead instructions.
Notes
Make ahead
You can make these burritos up ahead of time. Make the minced beef mixture and leave to cool. Also, don’t heat up the rice. This is so you’re preparing everything with cold fillings. This prevents the cheese melting and hardening and prevents the tomatoes going soggy.
Make sure all of the burritos are wrapped in foil.
Place on a tray in the refrigerator.
To heat up, place on a warm tray in the oven in a single layer (try to leave a little space around them, so you might need to use two trays) at 200C/400F (fan) for 8-10 minutes, until piping hot throughout.
You can make these burritos up ahead of time. Make the minced beef mixture and leave to cool. Also, don’t heat up the rice. This is so you’re preparing everything with cold fillings. This prevents the cheese melting and hardening and prevents the tomatoes going soggy.
Make sure all of the burritos are wrapped in foil.
Place on a tray in the refrigerator.
To heat up, place on a warm tray in the oven in a single layer (try to leave a little space around them, so you might need to use two trays) at 200C/400F (fan) for 8-10 minutes, until piping hot throughout.
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