Beef and Bean Burrito ‘Sleeping Bags’


Serves 12

You’ll Need

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 lb ground beef
  • 1 can kidney beans, drained and rinsed
  • 2 Tbsp chili powder
  • 1 Tbsp dried oregano
  • 1 Tbsp cumin
  • 2 tsp salt
  • 3 Tbsp tomato paste
  • ⅔ cups water
  • 12 small tortillas
  • Aluminum foil

Prep and Cook

  • Heat the oil in a large skillet set over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
  • Add the beef, breaking it up with the back of a wooden spoon, and cook until no longer pink, 7–9 minutes. Add the beans, chili powder, oregano, cumin, salt, tomato paste, and water, and stir to combine. Bring to a boil, cover, reduce heat to medium-low and simmer for 10 minutes.
  • Scoop the beef and bean mixture into the centre of a tortilla and roll it tightly, wrapping in aluminum foil. Serve warm.
  • The beef and bean mixture can be made 3 days in advance and left in the fridge, or up to 2 weeks ahead of time and stored in the freezer.
  • Burritos can be assembled up to 1 day in advance and stored in the fridge. Reheat in the oven at a low temperature just before serving.


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