Say ‘hola’ to Mexican May! This is a beautiful burrito dish that will almost transport you to Mexico. This recipe makes 10 burritos so a real crowd-pleaser.
1 packet of Farrah’s Burrito Tortilla’s
1 Farrah’s Burrito Spice Mix
500g beef steak strips
Shredded lettuce or red cabbage
Mexican spiced rice (approx. ¼ cup of cooked rice per burrito)
Cubed red onion
Rub your steak strips with Farrah’s Burrito Spice Mix, then flash fry until browned to your liking.
Cook Mexican Spiced Rice in microwave or pot.
Heat each Farrah’s Burrito Tortilla before filling in a pan or microwave for 10seconds.
To assemble: lay shredded lettuce or cabbage down the middle of your Burrito. Add a layer of Mexican spiced rice then scatter black pinto beans over. Top with cubed capsicum, red onion and grated cheese. Finish with dollops of fresh guacamole and sour cream (if desired).
Fold the short left and right sides towards the centre, then grab the bottom flap of the tortilla and tuck it over and then under the contents of the burrito. Continue to roll until it forms your Burrito cylinder.