These tasty burritos are packed with fresh vegetables and zingy flavours - they're perfect on a Friday night instead of a takeaway.
Ingredients
For the burritos
200g basmati rice
2 onions, finely chopped
3 garlic cloves, grated
2 tbsp smoked paprika
1 tbsp cumin
large pinch cayenne pepper
400g lean pork mince
1 x 400g tin kidney beans, drained and rinsed
1 tbsp tomato purée
4-8 flour tortilla wraps
For the topping
20 cherry tomatoes, quartered
large handful fresh coriander, chopped
4 tbsp Greek yoghurt
1 tbsp extra virgin olive oil
For the guacamole
3 ripe avocados, stones and skin removed
2 limes
small handful fresh coriander, chopped
dash Tabasco (or 1 fresh red chilli, sliced)
Instructions
First, cook the rice until tender according to the packet instructions. Drain and keep warm.
Meanwhile, fry the onions and garlic in a little oil until softened and slightly browned.
Stir in the spices, then add the pork mince and fry until browned all over, breaking it up into smaller pieces as you cook it.
Meanwhile, for the guacamole, mash the avocados roughly in a bowl. Squeeze in the lime juice and mash again to combine. Stir in the coriander and Tabasco (or chilli), to taste. Season, to taste, with salt. Set aside.
When the pork is cooked through, stir in the kidney beans and tomato purée and cook until heated through. Then stir in the cooked rice.
Mix together the topping ingredients and season well.
Lastly, warm the flour tortillas in a frying pan, one at a time. Place each on top of a sheet of tin foil. Fill the tortillas with some of the rice and meat mixture, leaving one edge free. Add some guacamole, then spoon over the topping. Fold the free end of the burritos over the filling, then roll them up, leaving one end open. Wrap tightly in the tin foil, then serve.
Recipe by Everyday 30 at http://everyday30.com/2015/04/smoky-pork-burritos/