Preparation time: 10 minutes | Cooking time: 25 minutes | Serves: 4 - 6

Ingredients

2 tbsp Mexican spices

500g beef mince 

1 onion (finely chopped) 

1 garlic clove (crushed) 

1 beef stock cube 

400g chopped tomatoes

200g black beans or kidney beans, drained

250g cooked rice

Toppings (I recommend salsa, sour cream and grated cheese)

Heat a splash of oil in a large, heavy based saucepan over a medium heat. Gently cook the onions for 8-10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Mexican spices and cook for a further 30 seconds.

Increase the heat to medium high and add the mince, cooking quickly until browned, breaking down any chunks of meat with a wooden spoon. Stir in the chopped tomatoes, crumble in the beef stock cube and season well with salt and pepper. Bring to a simmer and cook over a gentle heat for 15 minutes. Mix in the beans and cook for a further 5 minutes.

Spoon the beef burrito mixture into a bowl of rice and serve with toppings of your choice.

TOPPING SUGGESTIONS: Serve with salsa, sour cream and grated cheese. Also good with nachos or in corn tortillas.