Love a little spice in your life? So do we! This Mexican Burrito recipe with Zacusca Chilli is sure to put the spring back in your step.
So here it goes:
Mexican Burritos with Zacusca Chilli
This Mexican Burrito recipe with Zacusca Chilli is sure to put the spring back in your step.
Ingredients
- 500 g beef mince (or plant based mince if you want it vegetarian)
- 8 tortillas
- 4 tbsps Zacusca Chilli
- 1 tbsp extra virgin olive oil
- 1 sachet burrito seasoning
- 1 handful diced fresh parsley
- 100 g corn kernels (drained from a tin)
- 100g sliced black olives
- 1 can black olives (drained)
- 1 large ripe avocado
- 4 garlic cloves diced
- 100 g grated cheese
- 100 g Greek Yoghurt
- salt and pepper to taste
- 1 tomato finely chopped
- the juice from 1/2 lemon
- 1 handful of chopped lettuce (I used fresh lettuce from my garden)
Instructions
- In a hot pan, heat up 1 tbsp extra virgin olive oil and brown the mince until no more liquid is visible.
- While the mince is cooking, make the guacamole by mashing up the avocado, with the juice from 1/2 lemon, salt and pepper. I also added a little bit of diced red onion and tomato but that’s completely optional.
- Add the diced cloves of garlic to the mince and stir until fragrant. Add the sachet of burrito seasoning and mix until thoroughly combined. Add the drained black beans and season with salt and pepper to taste.
- Heat the tortillas either in the microwave or in a pan. I used a griddle for this. And start assembling your burritos by adding the mince mix, corn kernels, olives, Greek Yoghurt, grated cheese, guacamole, lettuce and last but not least, a good dollop of Zacusca Chilli (you can swap it for Zacusca Eggplant if you don’t like spice) and enjoy! Ole! A great quick and easy dinner that all your family members will surely enjoy!
And once again, Zacusca for the win!
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