Ingredients
500g Wagyu Steak Mince
1 Beef stock cube
1 tbsp Tomato puree
2 red onions chopped
2 red peppers
2 cloves of crushed garlic
1 tsp mixed dry herbs
1 fresh mild chilli, chopped
1 tsp paprika
2 tbsp fresh chopped basil
4 stalks of celery
1 tin of mixed beans
200g cooked rice
1 tin of chopped tomatoes
2 large tomatoes
1 Iceberg lettuce
1 avocado sliced
1 tsp soured cream on the side
1 Handful grated cheddar cheese
Tortilla wraps
Method
- Fry the Wagyu mince and chopped onion on a medium to high temperature in a frying pan with a little oil, butter or our finest beef dripping, cook until brown. Add the crushed garlic, chopped pepper, chopped celery, mixed herbs, paprika, chill, the beef stock cube and tomato purée and cook gently until the vegetables have softened.
- Add the chopped tomatoes, mixed beans and fresh basil. Simmer on a lower heat for approx. 20-30mins.
- Add the cooked rice and mix.
- Warm the tortilla wraps. Add a layer of soured cream and lay the cooked Wagyu burrito mince mix in the middle of the wrap. Top with grated cheese, avocado, and fresh iceberg lettuce and roll up the tortilla.
- Serve with salsa and a little extra soured cream on the side. Enjoy!